Speedy Chicken Noodles
with Green Beans and Bell Pepper
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.
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Diced Chicken Breast
(May contain Celery)
(Contains Cereals containing gluten, Soya)
Not included in your delivery
a) Boil a full kettle. Trim the green beans, then cut into thirds.
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.
a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.
b) Once hot, add the diced chicken and green beans.
c) Fry, stirring occasionally, until starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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).
a) Once browned, add the sliced pepper to the chicken pan.
b) Stir-fry for 4-5 mins more.
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.
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.