Chinese Style Meat-Free Chicken and Veg Noodle Stir-Fry
with Fresh Lime, Soy and Honey
- Wheat
- Cereals containing gluten
- Egg
- Soya
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Chinese Style Meat-Free Chicken and Veg Noodle Stir-Fry is builds flavour with soy, honey and ketjap manis, making it great for a balanced lifestyle.
Ingredients
1 unit(s)
Bell Pepper
80 grams
Green Beans
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
160 grams
Plant-Based Soy Protein Chicken Pieces
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
40 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle for the noodles.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.
c) Cut the lime into wedges (see ingredients for amount).
a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced pepper and green beans. Season with salt and pepper. Stir-fry for 3-4 mins.
a) Lower the heat slightly and add the plant-based chicken.
b) Stir-fry until the veg has softened and the plant-based chicken is golden brown, 4-6 mins. Season with salt and pepper.
c) While everything cooks, in a small bowl, combine the soy sauce, ketchup (see pantry for amount), honey, ketjap manis and a squeeze of lime from a lime wedge. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) Stir the sticky sauce into the chicken and simmer for 1 min.
b) Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.
c) Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little dry.
a) Share the plant-based chicken noodles between your bowls.
b) Serve with a lime wedge for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sticky soy, honey, and ketjap manis sauce is a highlight, though some find it on the sweet side. Reducing the honey or ketjap manis can help balance the flavour if you prefer less sweetness.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice on busy weeknights.
- Suggestions: Add fresh chilli, sesame oil, or a splash of rice vinegar to lift the flavour; crushed peanuts or cashew nuts can also add texture. Cooking the plant-based chicken first, then adding the vegetables, helps keep the veg with a satisfying bite.
- Next-day meals: Leftovers keep well, with at least one reviewer looking forward to finishing the dish the following day.
- Portions: The noodles are generous, but some feel the vegetable and protein quantities are on the lighter side; adding mushrooms, carrots, or red onion is an easy way to bulk it out.
