Skip to main content
Chinese Style Double Chicken Noodle Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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
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

1 unit(s)

Bell Pepper

80 grams

Green Beans

½ unit(s)

Lime

125 grams

Egg Noodle Nest

480 grams

Diced British Chicken Breast

25 milliliter(s)

Soy Sauce

15 grams

Honey

50 grams

Ketjap Manis

Not included in your delivery

2 tbsp

Tomato Ketchup

sideBannerName

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.

 

This week's must-try HelloFresh recipes

Baked Bacon and Ricotta Pizza Fritta Napoletana

Baked Bacon and Ricotta Pizza Fritta Napoletana

with Italian Style Potatoes, Marinated Tomato Salad and Marinara Sauce
Greek Inspired Lamb Steak and Homemade Tzatziki

Greek Inspired Lamb Steak and Homemade Tzatziki

with Lemony Asparagus, Roast Potatoes and Greek Style Cheese
Glazed Halloumi and Loaded Spiced Potato Fries

Glazed Halloumi and Loaded Spiced Potato Fries

with Veggie 'Nduja Drizzle, Avocado Salsa and Slaw
Oven-Baked Glazed Paprika Chicken

Oven-Baked Glazed Paprika Chicken

with Roasted Pepper, Courgette and Spiced Rice
Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Roasted Cauliflower and Zesty Jasmine Rice
King Prawn, Chilli and Chorizo Fresh Tagliatelle

King Prawn, Chilli and Chorizo Fresh Tagliatelle

with Roasted Asparagus, Rocket Salad and Cheese
One Pot Roast Chicken & Leeks on Creamy Pesto Orzo

One Pot Roast Chicken & Leeks on Creamy Pesto Orzo

with Lemon Dressed Baby Plum Tomato Salad and Pumpkin Seeds
Trinidadian Style Chickpea Doubles

Trinidadian Style Chickpea Doubles

with Cucumber Chutney, Pineapple Chow and Salad
Cajun Corn Oven-Baked Risotto

Cajun Corn Oven-Baked Risotto

with Lemon Dressed Asparagus and Rocket
Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Sweet Potato, Bulgur Wheat and Yoghurt
Lemongrass Chicken Bánh Mì Style Salad

Lemongrass Chicken Bánh Mì Style Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Creamy Parma Ham & Parmigiano Filled Pasta

Creamy Parma Ham & Parmigiano Filled Pasta

with Pesto, Peas and Courgette
Beef Keema Loaded Jacket Potato

Beef Keema Loaded Jacket Potato

with Baby Leaf Salad and Yoghurt
Family Favourite Cheddar Cheeseburger

Family Favourite Cheddar Cheeseburger

with Wedges, Baby Gem and Roasted Garlic Slaw
Chipotle Pork Belly Tacos and Pineapple Salsa

Chipotle Pork Belly Tacos and Pineapple Salsa

with Cheese, Smashed Avocado, Baby Gem Salad and Wedges
Quick Creamy Truffle Mushroom Rigatoni

Quick Creamy Truffle Mushroom Rigatoni

with Tenderstem® Broccoli
Orkney Crab, King Prawn and Ricotta Linguine Verde

Orkney Crab, King Prawn and Ricotta Linguine Verde

with Pesto, Peas and and Sautéed Tomatoes
Vibrant Veggie Burrito Bowl

Vibrant Veggie Burrito Bowl

with Charred Corn Salsa, Chipotle Black Beans and Sweet Potato
Puglian Inspired Sausage and Broccoli Rigatoni

Puglian Inspired Sausage and Broccoli Rigatoni

with Sun-Dried Tomato Butter Sauce and Balsamic Rocket
Patate alla Lucana Inspired Potato Gratin

Patate alla Lucana Inspired Potato Gratin

with Mozzarella, Pesto, Tomatoes and Baby Leaf Salad