Speedy Chicken and Prawn Noodles
with Mangetout and Pepper
.
Always refer to the product label for the most accurate ingredient and allergen information.
2 pack(s)
Egg Noodle Nest
(ContainsEgg, Gluten)280 grams
Diced Chicken Breast
1 unit(s)
Bell Pepper
1 unit(s)
Spring Onion
½ unit(s)
Lime
150 grams
Green Beans
2 sachet
Ketjap Manis
(ContainsGluten, Soya)1 sachet
Soy Sauce
(ContainsGluten, Soya)1 sachet
Honey
25 grams
Salted Peanuts
(ContainsPeanuts)150 grams
King Prawns
(ContainsCrustaceans)
a) Fill and boil your kettle. b) Fill a saucepan with boiling water and bring back to the boil on high heat. c) Add the noodles and boil for 4 mins. d) When cooked, drain in a sieve. Return the noodles to the pan and refill with cold water. Tip: This will stop the noodles from sticking together!
a) Meanwhile, heat a drizzle of oil in a large frying pan or wok over high heat. b) When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins.
a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Trim the spring onions and thinly slice. c) Cut the lime into wedges. d) Trim the green beans.
a) Add the pepper, green beans, king prawns and half the spring onions to the chicken. Season with salt and pepper. b) Stir-fry for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) Drain the noodles, then add to the pan along with the ketjap manis, soy sauce and honey. b) Add a squeeze of lime juice and toss everything together until piping hot and the chicken is cooked, another 2-3 mins. c) TIP: Add a splash of water if you feel it needs it. d) IMPORTANT! The chicken is cooked when no longer pink in the middle! IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Add salt and pepper to taste. b) Serve the stir-fry in bowls topped with the remaining spring onions, peanuts and lime wedges for squeezing over. c) Enjoy!