Chinese Style Chicken Noodles

Name: Chinese Style Chicken Noodles with Green Beans and Pak Choi
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pak Choi; 80 Green Beans; ½ Red Chilli; ½ Lime; 2 Egg Noodle Nest; 260 Diced British Chicken Thigh; 25 Soy Sauce; 15 Honey; 18.75 Ketjap Manis; 2.5 Tomato Ketchup

with Green Beans and Pak Choi

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

Due to quality issues with Bell Pepper, you'll instead receive Pak Choi. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:

WeightWatchers

•Family Friendly

Allergens:

Egg

•Gluten

•Soja

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

Pak Choi

Green Beans

Red Chilli

Lime

Egg Noodle Nest

(Contains: Egg, Gluten)

260

Diced British Chicken Thigh

Soy Sauce

(Contains: Gluten, Soja)

Honey

18.75

Ketjap Manis

(Contains: Soja)

Not included in your delivery

2.5

Tomato Ketchup

Nutritional information

Energy (kJ)2356 kJ

Energy (kcal)563 kcal

Fat13.8 g

of which saturates3.9 g

Carbohydrate71.2 g

of which sugars20 g

Protein41.1 g

Salt4.7 g

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

Utensils

•Large Saucepan

•Colander

•Large Frying Pan

•Small Bowl

Instructions

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Trim the pak choi, then thinly slice widthways.Trim the green beans, then cut into thirds.

Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount). Cut the lime into wedges.

Once your pan of water is boiling, add the noodles to the pan 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 hot, add the diced 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 beans. Stir-fry until the veg has softened and the chicken is cooked through, 3-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the pak choi and cook for 2-3 mins more.

At the same time, 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.