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Super Quick Lemongrass Chicken Noodles

with Sambal, Mushrooms and Green Beans

4.5(270)

Sam RichardsUpdated on January 16, 2026

Get 50% off 1st box + free dessert for 3 months!

Get 50% off 1st box + free dessert for 3 months!

Calories

:

507 kcal

Protein

:

40.4g protein

Total

:

15 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Wheat
Cereals containing gluten
Egg
Soya

Super speedy, these Super Quick Lemongrass Chicken Noodles take only 15 minutes to make. This recipe layers flavour through fragrant lemongrass puree, ketjap manis and soy sauce to make a tasty sauce for chicken, veg and noodles.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

80 grams

Green Beans

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

15 grams

Ginger, Garlic & Lemongrass Puree

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

40 grams

Ketjap Manis

(Contains: Soya)

15 grams

Sambal Paste

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

Not included in your delivery

1 tbsp

Honey

1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2121 kJ

Energy (kcal)507 kcal

Fat4.8 g

of which saturates1.3 g

Carbohydrate72.2 g

of which sugars23.7 g

Dietary Fibre5.4 g

Protein40.4 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Large Frying Pan

•Sieve

Instructions

1

Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
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 and mushrooms, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

2

Meanwhile, boil the noodles, 4 mins.
Once cooked, drain and run under cold water.

3

Next, stir in the ginger, garlic & lemongrass puree, ketjap manis, sambal, soy, rice vinegar, honey, ketchup and water (see pantry for all three amounts) into the chicken.
Stir-fry, 1-2 mins. IMPORTANT: It’s cooked when there’s no pink in the middle.

4

Add the noodles to the sauce. Toss to coat.
Heat up, 1-2 mins. Add a splash of water if needed.
Share between your bowls.
Enjoy!

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