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Shredded Chicken

Shredded Chicken

with Thai Style Noodle Salad

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Looking for a tasty midweek dinner option? Try cooking up our Chicken with Noodle Salad and Rice in just 20 minutes for a balanced and tasty meal.

Allergens:SesamePeanutsCereals containing GlutenSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ pack(s)

Rice Noodle

½ tsp

Thai Style Spice Blend


2 unit(s)

Chicken Breast

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 bunch(es)


2 unit(s)


1 bag(s)

Salted Peanuts


1 sachet


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

50 milliliter(s)


1 tsp


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate71 g
of which sugars7.0 g
Protein49 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Pop the noodles into a mixing bowl. b) pour on enough boiling water to submerge them. c) Leave to soak for 10-12 mins. TIP: The noodles will soften and cook in this time. d) When cooked, drain the noodles in a colander, cool under running water and return to the bowl


a) Heat a splash of oil in a frying pan on high heat. Sprinkle the Thai spice over both sides of the chicken (use less if you don't like spice) Add the chicken to the pan and brown for 1-2 mins on each side. b) Lower the heat to medium, add the water (see ingredients for amount) and cover with a tight fitting lid. Cook for 10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Meanwhile, halve the pepper, then remove the core from the pepper and thinly slice. b) Halve, peel and thinly slice the shallot. c) Roughly chop the coriander (stalks and all). d) Zest, then juice the lime. e) Crush or finely chop the peanuts.


a) Heat a splash of oil in another frying pan over high heat. b) When hot, stir-fry the pepper and shallot until softened, 3 mins. c) Transfer to a bowl, we will add them to the noodles later.


a) Mix the lime zest, mirin, soy sauce and lime juice together in a small bowl. b) Stir in the sugar and oil (see ingredients for amount) and half the coriander.


a) Shred the chicken using two forks. b) Toss the noodles, veggies and dressing together in the bowl. c) Serve, topped with the chicken. Finish with a sprinkling of the peanuts and coriander. Enjoy!