Sorry, you need to enable JavaScript to visit this website.

Noodle Tacos

0
91Min
Challenging

Ingredients

-
1
+

This dish has been optimized for 1 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

4 
Chicken Maryland
2  tbsps
Vegetable Oil
50  g
Lemon Juice
12  g
MAGGI Spicy Chicken 2 Minute Noodles
2  tsps
Ground Cumin
2  tsps
Paprika
1 
  ( 150 g )
Onion, finely chopped
10  g
Coriander Leaves
3  pkts
MAGGI Spicy Chicken 2 Minute Noodles
4 
Tomatillos
1 
Avocado
2  Pieces
Green Hot Chili Pepper
1  Piece
Green Hot Chili Pepper
0.25 
Onion
10  g
Coriander Leaves
50  g
Lime Juice
80  g
Iceberg lettuce shredded

Overlay Header

Our 5 best tips & tricks for customized portion sizes.

Export ingredients

Choose from the list of ingredients

Copy
Ingredients are now on your clipboard
.

Nutrition Value

Energy
7478.58 kcal
Protein
897.67 g
Carbohydrates
184.04 g
Sugars
21.73 g
Fats
350.08 g
Information per serving
Lets Cook

Instruction

91 Minutes
Chicken Filling
30 Min
Place chicken and all other ingredients, except onion and coriander, into a bowl and mix well together. Set aside to marinate for 30 minutes.
Step2
20 Min
Heat a non-stick frying pan on medium high heat. Add chicken in batches and fry until charred on both sides and cooked through, about 8-10 minutes. Set aside to rest for 10 minutes. Cut into 1cm slices and place onto a serving plate. Garnish with chopped onion and coriander.
Step3
5 Min
For the Noodle Tortillas, remove the noodles from the packets and place them into a high speed blender. Blend on high speed until the noodles have been ground to a fine flour.
Step4
20 Min
Measure out one packed cup of the noodle flour into a bowl. Add a pinch of salt and gradually add ½ - 1 cup warm water, mixing until a pasty dough comes together. Cover with a damp paper towel and allow to rest for 20 minutes.
Step5
5 Min
Divide dough into eight x 35g sized balls and press each out thinly using a tortilla press lined with baking paper.
Step6
6 Min
When ready to cook, heat a large non-stick frypan over medium high heat. Cook the tortillas for 30-50 seconds on each side until light golden spots appear and the tortillas puff slightly. Remove from the pan and cover with a clean tea towel to steam through. Transfer to a tortilla warmer. Set aside.
Step7
3 Min
For the Green Salsa, place ingredients into the canister of a stick blender and process until smooth. Season to taste lime and salt. Set aside in the fridge.
Step8
2 Min
To assemble, place tortilla warmer onto a platter. Serve with lime wedges and bowls of chicken, salsa and iceberg lettuce and assemble as desired.
Noodle Tacos

Chicken Filling of 8

Place chicken and all other ingredients, except onion and coriander, into a bowl and mix well together. Set aside to marinate for 30 minutes.

Noodle Tacos

Step2 of 8

Heat a non-stick frying pan on medium high heat. Add chicken in batches and fry until charred on both sides and cooked through, about 8-10 minutes. Set aside to rest for 10 minutes. Cut into 1cm slices and place onto a serving plate. Garnish with chopped onion and coriander.

Noodle Tacos

Step3 of 8

For the Noodle Tortillas, remove the noodles from the packets and place them into a high speed blender. Blend on high speed until the noodles have been ground to a fine flour.

Noodle Tacos

Step4 of 8

Measure out one packed cup of the noodle flour into a bowl. Add a pinch of salt and gradually add ½ - 1 cup warm water, mixing until a pasty dough comes together. Cover with a damp paper towel and allow to rest for 20 minutes.

Noodle Tacos

Step5 of 8

Divide dough into eight x 35g sized balls and press each out thinly using a tortilla press lined with baking paper.

Noodle Tacos

Step6 of 8

When ready to cook, heat a large non-stick frypan over medium high heat. Cook the tortillas for 30-50 seconds on each side until light golden spots appear and the tortillas puff slightly. Remove from the pan and cover with a clean tea towel to steam through. Transfer to a tortilla warmer. Set aside.

Noodle Tacos

Step7 of 8

For the Green Salsa, place ingredients into the canister of a stick blender and process until smooth. Season to taste lime and salt. Set aside in the fridge.

Noodle Tacos

Step8 of 8

To assemble, place tortilla warmer onto a platter. Serve with lime wedges and bowls of chicken, salsa and iceberg lettuce and assemble as desired.

Recipe PDF
Download
Share with friends

Activate videos

You have clicked a third party link and are about to leave the website. Note that we have no control over such third-party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third-party platforms and their terms and conditions. Read more in our Terms of Use here

Thank you for your rating!
We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit
Asset 10

Comment 0

0/4000
Please enter a valid username. This must contain 3-15 characters. Characters A to Z and 0 to 9 are allowed
username