Speedy Chicken Noodles
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Speedy Chicken Noodles

Speedy Chicken Noodles

with Mangetout and Pepper

These Speedy Chicken Noodles are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.

High Protein
Calorie Smart
Family Friendly
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 Time20 minutes
Cooking time20 minutes


serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

260 grams

Diced British Chicken Breast

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)


80 grams


50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams


Not included in your delivery

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat3.8 g
of which saturates1.2 g
Carbohydrate83 g
of which sugars30 g
Protein44.5 g
Salt5.61 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Cook the Noodles

a) Boil a full kettle.

b) Pour the boiled water into a saucepan on high heat.

c) Add the noodles and cook until tender, 4 mins.

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

Fry the Chicken

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.

b) Once hot, add the diced chicken.

c) Fry, stirring occasionally, until starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Prep Time

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

b) Cut the lime into wedges (see ingredients for amount). 

Bring on the Veg

a) Once browned, add the sliced pepper and mangetout to the chicken.

b) Stir-fry for 4-5 mins more.

Sauce Things Up

a) Stir the cooked noodles into the pan along with the ketjap manis, soy sauce, honey and ketchup (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Squeeze in some lime juice from a lime wedge and stir-fry until everything's piping hot and the chicken is cooked through, 2-3 mins more. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add a splash of water if you feel it needs it.

Finish and Serve

a) When your 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.