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

Fragrant Chicken Noodle Stir-Fry

with Mushrooms and Tenderstem®

This delicious Fragrant Veggie Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart
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)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120 grams

Sliced Mushrooms

1 sachet(s)

Thai Style Spice Blend

15 grams

Ginger, Garlic & Lemongrass Puree

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Ketjap Manis

(Contains Soya)

15 grams


240 grams

Diced British Chicken Breast

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2273 kJ
Energy (kcal)543 kcal
Fat4.4 g
of which saturates1.3 g
Carbohydrate77.1 g
of which sugars27.1 g
Protein45.4 g
Salt5.62 g
Always refer to the product label for the most accurate ingredient and allergen information.


Rolling Pin
Large Saucepan


Get Prepped

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.

c) Zest and cut the lime into wedges. 

Cook the Noodles

a) Pour the boiled water (see pantry for amount) into a large saucepan with 0.5 tsp salt and bring back to the boil on high heat.

b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins. 

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

Stir-Fry the Chicken and Veg

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

b) Once hot, add the diced chicken, mushrooms, pepper and broccoli. Season with salt and pepper. Stir-fry until the chicken is cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Sauce Things Up

a) Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Cook for 1 min more.

b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring it All Together

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.

Garnish and Serve

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

b) Sprinkle over the lime zest and serve with any remaining lime wedges for squeezing over. 



Step 3 MOD: If you’re adding chicken, add it to the pan with the veg. Fry on medium-high heat, 8-10 mins instead, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.