Recreate this classic Chinese noodle dish in less time than it takes for you to decide what you want for dinner. Packed with fresh fragrant flavours and on the table in 10 minutes flat, our express chicken noodle recipe is perfect for the evenings when you’re a little short of time.
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 conflict 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.
Egg Noodle Nest(ContainsEgg, Cereals containing Gluten)
Diced Chicken Breast
Sugar Snap Peas
Soy Sauce(ContainsCereals containing Gluten, Soya)
Fill and boil your kettle. Fill a saucepan with boiling water and bring back to the boil on high heat. Add the noodles and boil for 4 mins. When cooked, drain in a sieve. Return the noodles to the pan and refill with cold water. Tip: This will stop the noodles from sticking together!
Meanwhile, heat a drizzle of oil in a large frying pan or wok over high heat. When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onions and thinly slice. Cut the lime into wedges.
Add the red pepper, sugar snaps and half the spring onions to the chicken and stir-fry for another 3-4 mins.
Drain the noodles, then add to the pan along with the ketjap manis and soy sauce. Toss everything together until piping hot and the chicken is cooked, another 2-3 mins. Tip: Add a splash of water if you feel it needs it. IMPORTANT! The chicken is cooked when no longer pink in the middle!
Add salt and pepper to taste. Serve the stir-fry in bowls topped with the remaining spring onions, peanuts and lime wedges for squeezing over. Enjoy!