Five Spice Chicken Noodles
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Five Spice Chicken Noodles

with Mushrooms and Green Beans

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 Time15 minutes
Cooking time15 minutes


serving amount

150 grams

Green Beans

240 grams

Diced Chicken Breast

1 sachet(s)

Chinese Five Spice

80 grams

Sliced Mushrooms

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp


1 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2231 kJ
Energy (kcal)533 kcal
Fat3.9 g
of which saturates1.2 g
Carbohydrate77 g
of which sugars26.2 g
Protein44.3 g
Salt5.67 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


  • Bring a saucepan of water to the boil with 0.25 tsp salt.
  • Cut the green beans into thirds.
  • Heat a drizzle of oil in a frying pan on medium-high heat. 
    Once hot, fry the diced chicken, green beans, mushrooms and Chinese five spice, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
  • Meanwhile, boil the noodles, 3-4 mins. 
  • Once cooked, drain and run under cold water.
  • Next, stir in the ketjap manis, soy, rice vinegar, water, honey and ketchup (see pantry).
  • Stir-fry everything, 1-2 mins. IMPORTANT: It’s cooked when there’s no pink in the middle.
  • Add the noodles. Toss to coat.
  • Heat up, 1-2 mins. Add a splash of water if needed.
  • Share between your bowls and serve.
  • Enjoy!