Lemongrass Chicken Breast over Yakisoba Noodles with Carrot, Radish, Cucumber, Mint, Cilantro. Nuoc Cham Sauce on the side.

Allergens: Fish (Anchovy), Soy, Wheat

Ingredients: Chicken Breast Boneless Skinless, Yakisoba Noodles (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, alpha mylase, water, salt, soybean salad oil, potassium carbonate, sodium benzoate), Cucumber, Marinade Satay Ingredient (Molasses (Molasses), Soy Sauce GF Kikkoman (water, hydrolyzed soy protein, salt, molasses, caramel color, sodium benzoate), Safflower Oil (SAFFLOWER OIL), Shallots Minced, Sugar Brown, Lemongrass Frozen, Garlic Chopped, Turmeric Ground, Salt, Pepper Cayenne Ground, Coriander Ground), Carrots Matchstick, Limes, Radish Sliced, Fish Sauce Thai Kitchen Brand (Anchovy (Fish), Sea Salt, Water, Sugar), Vinegar Rice (RICE VINEGAR, WATER. DILUTED WITH WATER TO 4.2% ACIDITY (42 GRAIN)), Lime Juice (LIME JUICE, 100% JUICE), Sugar White Granulated, Cilantro Fresh, Garlic Peeled, Sauce Sweet Chili Rykoff Sexton (Water, Sugar, Pickled Red Chili (Red Chili, Salt, Acetic Acid), Distilled Vinegar, Garlic, Salt, Xanthan gum, Acetic Acid), Mint Fresh

Heating Instructions: Covered with lid bake chicken and noodles at 350F for 20-30 minutes or until heated through. Top bowl with carrots, cucumber, radish, mint and cilantro. Serve nouc cham on side.