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Chicken and Peanut Butter Noodles

Chicken and Peanut Butter Noodles

with Broccoli and Yellow Pepper

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Allergens:EggCereals containing GlutenSoyaPeanuts

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

½ unit(s)


1 pack(s)

Broccoli Florets

1 unit(s)

Yellow Pepper

1 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Ketjap Manis


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Peanut Butter


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Energy (kcal)654 kcal
Fat23.0 g
of which saturates5.0 g
Carbohydrate67 g
of which sugars16.0 g
Protein47 g
Salt3.6 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
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a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chicken and cook, stirring regularly, until browned and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. b) Transfer the chicken to a plate but keep the pan. c) Meanwhile, fill and boil your kettle.


a) Peel and grate the garlic (or use a garlic press). b) Trim the spring onions then slice thinly. c) Halve the chilli lengthways, deseed then finely chop. d) Zest the lime and cut into wedges. e) Halve the broccoli florets. f) Halve the pepper and discard the core and seeds. Slice into thin strips.


a) Put the now empty frying pan back on high heat and, when hot, add the broccoli and pepper and stir-fry until golden, 4-5 mins. b) Meanwhile, bring a saucepan of water up to the boil with the water from your kettle and 0.25 tsp of salt for the noodles. c) When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and drizzle with oil to prevent them sticking together.


a) Add the garlic and the chilli (use less chilli if you don't like heat) to the pan with the broccoli. Stir-fry for 1 min then add a splash of water to help the vegetables cook through. b) Meanwhile, whisk the ketjap manis, soy sauce and peanut butter in a jug with water until well combined. (see ingredients for amounts).


a) Return the chicken to the pan and add the noodles and peanut sauce mixture. b) Mix together and cook until everything is piping hot, 2-3 mins.


a) Divide the stir fry between plates, sprinkle over the lime zest, spring onion and any remaining chilli. b) Serve with the lime wedges for squeezing over. Enjoy!