Chinese Style Chicken Noodles

Name: Chinese Style Chicken Noodles with Green Beans and Pepper
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Bell Pepper; 150 Green Beans; ½ Red Chilli; 1 Coriander; ½ Lime; 25 Soy Sauce; 15 Honey; 18.75 Ketjap Manis; 2 Egg Noodle Nest; 260 Diced Chicken Thigh; 2.5 Tomato Ketchup

with Green Beans and Pepper

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These delicious Chinese Style Chicken Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Under 600 calories

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

150

Green Beans

Red Chilli

Coriander

Lime

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

18.75

Ketjap Manis

(Contains: Soya)

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

260

Diced Chicken Thigh

Not included in your delivery

2.5

Tomato Ketchup

Nutritional information

Energy (kcal)611 kcal

Energy (kJ)2556 kJ

Fat15.6 g

of which saturates4.3 g

Carbohydrate76.4 g

of which sugars23.8 g

Protein44 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Colander

•Grill Pan

Instructions

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount). Roughly chop the coriander (stalks and all). Chop the lime into 4 wedges. In a small bowl, combine the soy sauce, ketchup (see ingredients for amount), honey, ketjap manis and a squeeze of lime.

Add the noodles to the pan of boiling water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Lower the heat slightly and add the peppers and beans. Stir-fry until the veggies are soft and the chicken is cooked through, 5-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pour the sauce into the pan and simmer for 1 min. Add the noodles. Toss together to coat evenly in the sauce and heat through until the noodles are piping hot. TIP: Add a splash of water if it's a bit dry.

Serve the chicken noodles in bowls. Sprinkle over the coriander and chilli (add less if you don't like too much heat) and serve with a lime wedge alongside for squeezing over. Enjoy!