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Speedy Chicken Noodles

Speedy Chicken Noodles

with Mangetout and Sliced Mushrooms

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Chicken Noodles in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 calories
Allergens:EggCereals containing glutenSoyaPeanut

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

280 grams

Diced Chicken Breast

120 grams

Sliced Mushrooms

1 unit(s)

Spring Onion

½ unit(s)

Lime

80 grams

Mangetout

2 sachet

Ketjap Manis

(ContainsSoya)

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Honey

25 grams

Salted Peanuts

(ContainsPeanut)

Not included in your delivery

3 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate83 g
of which sugars30.0 g
Protein50 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Colander
Frying Pan
Cutting board
Knife
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle.
b) Pour the boiling water into a saucepan on high heat.
c)c) Add the noodles and bring back to the boil. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.
b) When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

a) While the chicken cooks, trim and thinly slice the spring onion.
b) Cut the lime into wedges.

4

a) Add the mushrooms to the chicken and stir fry for 2-3 mins.
b) Add the mangetout and half the spring onions to the chicken. Stir-fry for another 3-4 mins.

5

a) Add the cooked noodles to the pan along with the ketjap manis, soy sauce, honey and ketchup (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Add a squeeze of lime juice and toss everything together until piping hot and the chicken is cooked, another 2-3 mins. TIP: Add a splash of water if you feel it needs it. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Add salt and pepper to taste.
b) Serve the chicken stir-fry in bowls topped with the peanuts and remaining spring onions.
c) Pop the remaining lime wedges alongside for squeezing over. Enjoy!