Chinese Style Chicken Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chinese Style Chicken Noodles

Chinese Style Chicken Noodles

with Green Beans and Pepper

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

Calorie Smart
Family Friendly
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

½ unit(s)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

260 grams

Diced British Chicken Thigh

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams


50 grams

Ketjap Manis

(Contains Soya)

Not included in your delivery

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2565 kJ
Energy (kcal)613 kcal
Fat14 g
of which saturates4.2 g
Carbohydrate83.2 g
of which sugars29.9 g
Protein41.1 g
Salt5.68 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



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

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.

Cut the lime into wedges (see ingredients for amount).

Cook the Noodles

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.

Fry the Chicken

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.

Fry the Veg

Lower the heat slightly and add the sliced pepper and beans. Stir-fry until the veg has softened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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, pop it in a bowl of hot water for 1 min.

Finish Up

Stir the sticky sauce into the chicken and simmer for 1 min.

Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.

Taste and season with salt, pepper, and more lime juice from a lime wedge if needed. Add a splash of water if it's a little dry.


Share the chicken noodles out between your bowls.

Serve with a lime wedge for squeezing over.