Chinese Style Chicken Noodles

Name: Chinese Style Chicken Noodles with Green Beans and Pepper
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Bell Pepper; 150 grams Green Beans; ½ unit(s) Red Chilli; ½ unit(s) Lime; 25 milliliter(s) Soy Sauce; 15 grams Honey; 18.75 grams Ketjap Manis; 125 grams Egg Noodle Nest; 260 grams Diced British Chicken Thigh; 2.5 tbsp Tomato Ketchup

with Green Beans and Pepper

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BRAND NEED TO WRITE.

Allergens:

Wheat

•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

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Green Beans

½ unit(s)

Red Chilli

½ unit(s)

Lime

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

18.75 grams

Ketjap Manis

(Contains: Soya)

125 grams

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

260 grams

Diced British Chicken Thigh

Not included in your delivery

2.5 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)2552 kJ

Energy (kcal)610 kcal

Fat15.6 g

of which saturates4.3 g

Carbohydrate76.3 g

of which sugars23.7 g

Dietary Fiber8.1 g

Protein43.9 g

Salt4.7 g

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

Instructions

Bring a large saucepan of water to the boil with 0.25 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. Then 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!