Chinese Style Chicken Noodles
with Green Beans and Pepper
Recreate this classic Chinese noodle dish in less time than it takes for you to decide what you want for dinner. Peppers, green beans, lime juice and fresh coriander keep the flavours of this dish lovely and light, whilst the glossy honey and soy sauce dressing brings the flavours to life. Requiring minimal washing up and on the table in just 30 minutes, this is a quick-fix dinner that delivers on taste and time.
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 war 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.
Ingredients
150
Green Beans
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
260
Diced Chicken Thigh
1
Yellow Pepper
½
Red Chilli
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
1
Tomato Ketchup
1
Coriander
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/4 tsp of salt for the noodles. Halve the yellow pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli lengthways, de-seed then slice thinly. Roughly chop the coriander (stalks and all). Chop the lime into 4 wedges. In a small bowl combine the soy sauce, ketchup and honey.
Add the noodles to the pan of boiling water and cook until tender, 4 mins. Drain in a colander, return to the pan off the heat and drizzle with oil to stop them sticking together. Set aside.
Meanwhile, heat a drizzle of oil in a large 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 peppers and beans. Stir-fry until the veggies are soft and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the sauce you made earlier to the pan. Drain the noodles again and add these into the pan as well. Toss everything together to ensure everything is well coated in sauce and the noodles are piping hot. Season to taste with salt and pepper. TIP: Add a splash of water if it's a bit dry.
Serve the chicken noodles in bowls. Scatter on the coriander and chilli (use as much as you dare!) and pop a lime wedge on each bowl for squeezing over. Enjoy!
