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Chinese Style Double Chicken Noodle Stir-Fry
Chinese Style Double Chicken Noodle Stir-Fry

Chinese Style Double Chicken Noodle Stir-Fry

with Green Beans and Pepper

A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Chinese Style Chicken Noodle Stir-Fry is builds flavour with soy, honey and ketjap manis, making it great for a balanced lifestyle.

Tags:
Family Friendly
High Protein
Allergens:
Egg
Cereals containing gluten
Wheat
Soya

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**

80 grams

Green Beans**

½ unit(s)

Lime**

125 grams

Egg Noodle Nest

480 grams

Diced British Chicken Breast**

Soy Sauce

15 grams

Honey

50 grams

Ketjap Manis

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)2835 kJ
Energy (kcal)678 kcal
Fat5.7 g
of which saturates1.7 g
Carbohydrate81.3 g
of which sugars31 g
Dietary Fiber6.1 g
Protein70.6 g
Salt5.7 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Boil a full kettle.

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

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

2

a) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. 

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) 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.

4

a) Lower the heat slightly and add the sliced pepper and beans. 

b) 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.

c) 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, put the sachet in a bowl of hot water for 1 min to loosen.

5

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

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

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

6

a) Share the chicken noodles between your bowls.

b) Serve with a lime wedge for squeezing over.

Enjoy!

7

Step 3 MOD: If you’re doubling up on chicken, cook the recipe in the same way.

 

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