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.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsCereals containing gluten, Soya)
Egg Noodle Nest(ContainsCereals containing gluten, Egg)
Diced Chicken Thigh
Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the core from the pepper and cut into thin slices. Trim the tops from the green beans, then chop into thirds. Halve the red chilli lengthways, deseed and finely slice. Roughly chop the coriander (stalks and all). Cut the lime into four wedges. In a small bowl combine the soy sauce, ketchup and honey. This is your sauce.
Add the noodles to the pan of boiling water and cook for 3-4 mins. Drain in a colander, return to the pan off the heat and cover with cold water to stop them cooking anymore. Set aside.
Meanwhile, heat a drizzle of oil in a frying pan or wok over high heat. When really hot, add the chicken, season with salt and pepper and stir-fry until browned all over, 3-4 mins.
Lower the heat slightly and add the pepper and beans. Stir-fry until the veggies are soft and the chicken cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pour the sauce into the pan. Drain the noodles again and add these to the pan as well. Toss well to ensure everything is coated in sauce and the noodles are piping hot. Season to taste with salt and pepper.
Serve the chicken noodles in bowls. Scatter the coriander and chilli (use as much as you dare!) on the adults' portions, leaving the kids' plain (unless they like a bit of heat!). Pop a lime wedge on the side of each bowl for squeezing over. Enjoy!