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Spicy Chilli Chicken & Vegetable Noodles

Spicy Chilli Chicken & Vegetable Noodles

with Lime and Coriander

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Recreate this classic Chinese noodle dish in less time than it takes for you to decide what you want for dinner. Red 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.

Tags:Family Friendly
Allergens:Cereals containing glutenSoyaCeleryEgg

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Pepper

150 grams

Green Beans

½ unit(s)

Red Bullet Chilli

1 unit(s)

Coriander

½ unit(s)

Lime

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketchup

(ContainsCelery)

1 sachet

Honey

2 unit(s)

Noodles

(ContainsCereals containing gluten, Egg)

280 grams

Diced Chicken Thigh

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2414 kJ
Energy (kcal)577 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate66 g
of which sugars18.0 g
Protein51 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with a pinch of salt for the noodles. Halve the red pepper and remove the core, then slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli, remove the seeds and 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.

2

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.

3

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.

4

Lower the heat slightly and add the peppers and beans. Stir-fry until the veg is soft and the chicken cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Add the sauce 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.

6

Serve the chicken noodles in bowls. Scatter the coriander and chilli (use as much as you dare!) on the adults' bowls, leaving the kids' plain (unless they like a bit of heat!). Pop a lime wedge on each bowl for squeezing over and enjoy!