Five Spice Chicken Noodles
with Mushrooms and Green Beans
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Soya
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Green Beans
240 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
1 sachet(s)
Chinese Five Spice
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Tomato Ketchup
Utensils
•Large Saucepan
•Large Frying Pan
•Sieve
Cooking Instructions and Tips
1
- 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.
2
- Meanwhile, boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
3
- 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.
4
- 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!
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