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Lemon Chicken Noodles
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Lemon Chicken Noodles

with Roasted Sesame and Green Beans

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 Time25 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


150 grams

Green Beans

1 pack(s)

Diced Chicken Breast

10 grams


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

15 grams

Ginger Puree

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

30 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

125 milliliter(s)

Water for the Sauce

10 grams



Nutritional information

Energy (kJ)2373 kJ
Energy (kcal)567 kcal
Fat9.6 g
of which saturates4.1 g
Carbohydrate74.9 g
of which sugars18.3 g
Protein44.9 g
Salt4.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Bowl
Large Saucepan
Large Frying Pan



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

b) Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges. Trim the green beans, then cut into thirds.

c) Add the chicken to a medium bowl, add the cornflour, season with salt and pepper, toss to coat.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the chicken to the pan. 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. The chicken is cooked when no longer pink in the middle.


a) In the meantime, when boiling, add the noodles and green beans to the water and cook until tender, 4-5 mins.

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


a) Once the chicken has cooked, add the garlic and ginger puree and cook for 1 min more.

b) Stir in the soy sauce, water for the sauce (see pantry for amount) and half of the lemon zest. Cook until thickened, 2-3 mins.


a) Add a squeeze of lemon to the sauce. Stir in the noodles, beans, honey and butter (see pantry for amount) then mix until well-coated.

b) Taste, season with salt, pepper or a squeeze more of lemon if you feel it needs it. Add a splash of water if you need to loosen the noodles.


a) Share your noodles between your serving bowls.

b) Sprinkle over the roasted sesame seeds and any remaining lemon zest.