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Chinese-Style Chicken Noodles

Chinese-Style Chicken Noodles

with Green Beans and Pepper

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We love good Chicken Noodles with Green Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 pack(s)

Green Beans

½ unit(s)

Red Chilli

1 bunch(es)


1 unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet



1 sachet


1 pack(s)

Egg Noodle Nest

(ContainsCereals containing Gluten, Egg)

280 grams

Diced Chicken Thigh

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate71 g
of which sugars19.0 g
Protein41 g
Salt2.24 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/4 tsp of salt for the noodles. Halve the bell 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!