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.
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
Diced British Chicken Breast
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger Puree
150 grams
Green Beans
25 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
30 grams
Honey
75 milliliter(s)
Water for the Sauce
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press). Trim and halve the green beans.
Crush the peanuts in the unopened sachet using a rolling pin.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the noodles and green beans. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Once the chicken is cooked, add the garlic and ginger puree to the pan. Cook until fragrant, 1 min.
Add the ketjap manis, soy sauce, sambal, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir to combine, then simmer until thickened, 3-4 mins.
Once thickened, add the cooked noodles and beans to the chicken and toss until well coated, 1 min.
Serve your honey sambal noodles in bowls with the peanuts sprinkled over the top to finish.
Enjoy!