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Express Chicken Noodles

Express Chicken Noodles

with Mange Tout

Rapid
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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.

Allergens:EggGlutenSoyaPeanuts
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

2 piece

Egg Noodle Nest

(ContainsEgg, Gluten)

280 grams

Diced Chicken Breast

2 unit(s)

Spring Onion

1 pack(s)

Mangetout

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 bag(s)

Salted Peanuts

(ContainsPeanuts)

½ unit(s)

Lime

Nutritional information
Nutritional information
Energy (kJ)2310 kJ
Energy (kcal)552 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate62 g
of which sugars14.0 g
Protein50 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Saucepan
Wok
Bowl
InstructionsPDF
Instructions
1

a) Fill a large saucepan with the boiling water from your kettle. Bring back to the boil on high heat. b) Add the noodles and boil for 4 mins. When cooked, drain in a sieve. c) Return the noodles to the pan and refill with cold water. TIP: This is stop the noodles from sticking together!

2

a) Heat a drizzle of oil in a large frying pan or wok. b) When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins.

3

a) Meanwhile, trim the spring onion and thinly slice widthways. b) Cut the lime into wedges.

4

a) Add the mange tout and half the spring onions to the chicken and stir-fry for another 2 mins.

5

a) Add the drained noodles to the pan along with the ketjap manis and soy sauce.Toss everything together well until piping hot. IMPORTANT: The chicken is cooked when no longer pink in the middle. !

6

a) Serve the stir-fry in bowls topped with the remaining spring onions, peanuts and the lime, chopped into wedges, for squeezing over.Enjoy!