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Speedy Chicken Noodles

Speedy Chicken Noodles

with Green Beans and Pepper

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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 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
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)

80 grams

Green Beans

280 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

½ unit(s)

Lime

2 sachet

Ketjap Manis

(ContainsSoya)

25 milliliter(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

1 sachet

Honey

2 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Energy (kcal)560 kcal
Fat3.9 g
of which saturates1.0 g
Carbohydrate83.8 g
of which sugars30.0 g
Protein46.6 g
Salt5.39 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
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. Trim the green beans and cut into thirds.
b) Pour the boiling water into a saucepan on high heat.
c) Add the noodles and green beans 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 and to keep the beans vibrant.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.
b) When the oil is 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) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Cut the lime into wedges.

4

a) Add the pepper to the chicken and stir-fry for 3-4 mins more.

5

a) Add the cooked noodles and beans to the pan along with the ketjap manis, soy sauce, honey and ketchup (see ingredients for amount).
b) Squeeze in some lime juice and stir-fry until everything is piping hot and the chicken is cooked through, another 2-3 mins. 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) When the stir-fry is ready, add salt and pepper to taste, then share between your bowls.
b) Serve your chicken noodles with the remaining lime wedges alongside for squeezing over.
Enjoy!