Fragrant Chicken Breast Noodle Stir-Fry
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Fragrant Chicken Breast Noodle Stir-Fry

Fragrant Chicken Breast Noodle Stir-Fry

with Mushrooms, Tenderstem® and Peanuts

Under 650 calories
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 Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Tenderstem Broccoli

1 unit(s)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120 grams

Sliced Mushrooms

15 grams

Ginger, Garlic & Lemongrass Puree

100 grams

Bulgogi Sauce

(Contains Soya)

1 sachet(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

240 grams

Diced Chicken Breast

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2621 kJ
Energy (kcal)627 kcal
Fat13.5 g
of which saturates2.7 g
Carbohydrate74.8 g
of which sugars22.2 g
Protein48.6 g
Salt4.55 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Rolling Pin
Large Saucepan



a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds, cutting any thick stems lengthways.

c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.


a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 


a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken to the pan and fry for 2-3 mins.

c) Add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until the chicken is cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.

b) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan. 


a) Stir to combine and simmer until slightly thickened, 2-3 mins.

b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.



a) When ready, share your chicken stir-fry between your serving bowls.

b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over. 



Step 3 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan before the veg and cook for 2-3 mins, then add the veg and cook for 6-8 mins until the chicken is cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.