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

Speedy Chicken Noodles

with Green Beans and Bell 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.

Tags:
Family Friendly
•High Protein
Allergens:
Egg
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

80 grams

Green Beans

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

Diced British Chicken Breast

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)

Lime

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Honey

Not included in your delivery

2 tbsp

Tomato Ketchup

sideBannerName

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
Dietary Fiber5.7 g
Protein43.8 g
Salt5.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Kettle
•Pan

Instructions

Cook the Noodles
1

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 1/4 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.

Fry the Chicken
2

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.

Finish the Prep
3

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
4

a) Once the chicken is browned, add the sliced pepper to the chicken pan.

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

Sauce Things Up
5

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
6

a) When your stir-fry is ready, share between your bowls.

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

Enjoy!