Slap Noodles & Stir-Fry Chicken Kit for 4

• Kit ships with ice packs, contents may thaw in transit.
• Upon arrival, store all ingredients in the refrigerator until ready to use.
• Chicken can be kept for 3-5 days in the refrigerator, or up to 6 months frozen.
• Tahini Tofu Dip can be kept in the refrigerator for 5-7 days.
• Slap Noodles can be kept in the refrigerator for 3-5 days.
• Veggies and herbs should be used within 3 days.
• Cocktail base can be kept in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
• Tortillas and sauces should be used within 1 month of opening.

To Serve

Tahini Tofu Dip with Chili Crunch and Fresh Tortilla Chips

• Cut tortillas into quarters
• Heat oil in a small pot or pan over medium high heat.
• Carefully test the oil temperature with a piece of tortilla – if the oil reacts and sizzles, it’s ready.
• Fry a few pieces of tortilla at a time without overcrowding the pan.
• Once golden brown on one side, about 1.5 mins, flip and continue to cook on the other side.
• Remove to a paper towel lined plate and sprinkle with salt.
• Repeat until all the chips are crispy.
• Add a spoonful of Chili Crunch to the Tahini Tofu Dip and enjoy with the fresh tortilla chips.

Slap Noodles with Stir Fry Veggies and Crispy Chicken Thighs

• Make sure your oven is preheated to 425 F.
• Set a pasta pot of salted water on the stove and bring to a boil.
• Heat a large sauté or cast iron pan over medium high heat.
• Add a splash of oil and carefully place chicken, skin side down.
• Allow skin to cook and crisp for 6-7 minutes before flipping and transferring the whole pan to the oven for about 15 minutes.
• While the chicken cooks, clear an arm’s length space on a clean surface to slap your noodles.
• Gently spread one piece of noodle dough so it is flat and wide enough to be held on either side.
• Begin to gently slap the dough against the table while applying a small amount of pull to lengthen it.
• Continue to do this until the noodle gives and is stretched to at least a foot long.
• Once the noodle is about an inch in width and thoroughly stretched, lay on the counter and pinch a small section in the middle, tearing the noodle into two long pieces.
• Continue until all the dough pieces are slapped and separated.
• Blanch in boiling water for 2 – 3 minutes and run under cold water to stop the cooking process.
• Check the chicken for doneness. The skin should be crispy and the chicken should be firm and cooked through.
• Remove the chicken to a plate to rest.
• Pour a small amount of oil from the pan out and transfer the pan back to the stove.
• Over medium heat, stir fry the vegetables in the chicken pan until tender.
• Add the blanched slap noodles, a spoonful of chili oil from the chili crunch and the soy sauce, then toss to coat and transfer to a shallow serving bowl.
• Slice the chicken thighs into strips and top the noodle dish with the chicken.
• Drizzle the entire dish with chili crunch and garnish with herbs.
• Enjoy!

Cocktail Kit – Add On

• Combine 1:1:1 ratio of 1 tsp sugar, salt, and “This Little Goat Went to Belize” spice mix and spread evenly onto a flat plate
• Cut a lime in half and run the exposed flesh around the rim of the glass to moisten
• Turn the glass upside down, press then twist the rim onto the spice blend to coat
• Fill glass with ice and add 1.5 oz of tequila or vodka followed by 3 oz of cocktail base and the juice of ½ of the lime. Top with sparkling water, stir until well mixed
• Enjoy!