HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Breast & Plum Noodle Stir Fry
Chicken Breast & Plum Noodle Stir-Fry

Chicken Breast & Plum Noodle Stir-Fry

with Mange Tout

Custom recipe
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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

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

280 grams

Diced Chicken Breast

2 unit(s)


1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

½ sachet

Ginger Puree

1 sachet

Hoisin Sauce


1 sachet

Ketjap Manis


1 bag(s)

Salted Peanuts


150 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2494 kJ
Energy (kcal)596 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate76 g
of which sugars26.0 g
Protein50 g
Salt2.48 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) Bring a saucepan of water up to the boil with 0.5 tsp of salt for the noodles. b) When boiling, add the noodles and cook for 4 mins. c) Drain in a sieve, return to the pan (off the heat) and cover with cold water - this will stop them sticking.


a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. b) When hot, add the diced chicken breast and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.


a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges. b) Trim the spring onion and thinly slice. c) Halve the red chilli, deseed and finely chop. d) Peel and grate the garlic (or use a garlic press).


a) Lower the heat to medium and add the plums to the pan with the chicken. b) Stir-fry until the plums start to colour, 1-2 mins. c) Stir in the garlic and ginger purée along with half the spring onion and as much chilli as you like. d) Stir-fry for another minute.


a) Add the mangetout and stir-fry until just tender, 1-2 mins. b) Stir in the hoisin sauce, ketjap manis and 1 tbsp water per person, ensuring everything is well coated. c) Drain the noodles and add them to the pan. Stir together and cook until everything is piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Divide the chicken and plum noodles between your bowls and scatter over the peanuts and remaining spring onion.