Speedy Chicken Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Chicken Noodles

Speedy Chicken Noodles

with Green Beans and Bell Pepper

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.

Family Friendly
Under 650 calories
High Protein
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 time25 minutes


serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

Diced British Chicken Breast

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

½ unit(s)


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)2273 kJ
Energy (kcal)543 kcal
Fat3.7 g
of which saturates1.2 g
Carbohydrate80.5 g
of which sugars30.2 g
Protein43.8 g
Salt5.69 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a full kettle. Trim the green beans, then cut into thirds.

b) Pour the boiled water into a saucepan on high heat with 0.25 tsp salt.

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 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 the chicken is 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, share between your bowls.

b) Serve with the remaining lime wedges alongside for squeezing over.