HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Chicken & Bell Pepper Noodle Dinner
Thai Style Chicken & Bell Pepper Noodle Dinner

Thai Style Chicken & Bell Pepper Noodle Dinner

to Thai Style Chicken & Rice Bowl Lunch

Dinner to Lunch
Read more

We love Thai style chicken, and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:EggCereals containing glutenSesameSoyaMustardPeanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

560 grams

Diced Chicken Breast

10 grams


1 sachet

Thai Style Spice Blend


2 unit(s)

Bell Pepper

2 unit(s)

Spring Onion

1 bunch(es)


1 unit(s)


4 sachet

Ketjap Manis


2 sachet

Rice Vinegar

2 sachet


1 pack(s)

Coconut Chilli Lemongrass Steamed Basmati Rice


25 grams

Salted Peanuts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3865 kJ
Energy (kcal)924 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate110 g
of which sugars52.0 g
Protein80 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.


Meanwhile, heat a splash of oil in a large frying pan on high heat. Pop the diced chicken breast into a bowl with the cornflour and Thai style spice blend (use less if you don't like spice) and mix to combine. Pop the chicken into the hot pan and cook until browned, 6-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.


While the chicken is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim and thinly slice the spring onions. Roughly chop the coriander (stalks and all). Halve the lime. Once the chicken has browned, add the pepper to the pan and cook until softened, 5-6 mins, stirring every couple of mins.


In a bowl, mix together the ketjap manis, rice vinegar and honey. Squeeze in the lime juice. Once the pepper has softened, add the spring onions to the pan then pour in the sauce. Bring to a simmer until thickened, 2 mins.


Stir half of the coriander into the chicken mixture. Transfer 2 portions of the chicken mixture to a bowl and set aside to cool (this will be for your lunch). Add the noodles to the chicken mixture in the pan, stir to coat. TIP: Add a splash more water if dry. Cook until piping hot, 1-2 mins. Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!


When you've finished your dinner and the chicken in the bowl has cooled, squeeze the rice pouch to break up the rice and divide between your lunch containers. Divide the reserved chicken mixture between each container and top with the peanuts. Refrigerate, then reheat in the microwave until piping hot or eat straight from the fridge. Enjoy!