Leading pre-prepared meal brand Charlie Bigham’s has launched a new range of pan-fry noodles.
The new Asian pan-fry noodle range features four dishes – Chicken Pad Thai, Szechuan Beef Noodles, Teriyaki Chicken Yakisoba and Singapore King Prawn Laksa.
The four dishes have all the ingredients in one pack, ready to be cooked in a pan in just five to six minutes. All that is required is an additional splash of oil or water, depending on the dish, to bring the fresh ingredients and vibrant flavours to life, with spot on textures and sauce ratio.
The new range is a departure from tradition for the leading pre-prepared meal brand, whose best known dishes like fish pie, lasagne and chicken tikka masala, are all cooked in the oven.
Charlie Bigham’s new Chicken Pad Thai and Szechuan Chilli Beef Noodles are exclusive to Tesco.
Teriyaki Chicken Yakisoba and Singapore King Prawn Laksa are available now in Waitrose, with the dishes also arriving in Sainsbury’s stores from 22nd April. All dishes carry a £6.95 RRP.
“I know people think I am the fish pie man, but I’m also very much a noodle lover,” says Charlie Bigham, who has always been excited by and curious to learn about global flavours, ever since he started his business after his world travels 30 years ago.
“Our noodle range is made to be cooked in a pan for the freshest tastes,” Charlie adds. “A just-right crunch of veg, perfectly textured noodles with bite and a perfectly balanced noodle-to-sauce ratio – all handmade and perfected in my kitchen so they can be pan-fried and ready in minutes in yours.”
It comes after research of 2,000 Brits found that consumption of global cuisines is on the rise, with half of Brits (50%) eating more international dishes in the past five years.
Over half (51%) say this is driven by their excitement at discovering new flavours, textures and spices, while a further 36% say it expands their palate.
The new Pad Thai is a fresh and vibrant dish with cirtrusy, makrut lime marinated chicken, rice noodles and greens all coated with a tangy tamarind and roasted peanut sauce.
While the warming and aromatic Singapore King Prawn Laksa features plump king prawns, rice noodles, bamboo shoots and spring greens all in a coconut, lemongrass and turmeric broth.
Sweet soy and teriyaki sauce coats the Teriyaki Chicken Yakisoba dish, with miso and ginger marinated chicken, turmeric noodles, fresh edamame beans and roasted red and yellow peppers.
The Szechuan Chilli Beef Noodles is a rich and intense dish, beef short rib cooked with black beans, garlic, honey, rice wine and soy cooked till it is fall off the bone tender, with turmeric noodles, beansprouts, spring greens and roasted peppers, all coated in a Szechuan pepper and honey sauce.
