Speedy Chicken Noodles

Name: Speedy Chicken Noodles with Mangetout and Pepper
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Egg Noodle Nest; 260 Diced Chicken Breast; 1 Bell Pepper; 1 Spring Onion; ½ Lime; 80 Mangetout; 25 Ketjap Manis; 25 Soy Sauce; 25 Salted Peanuts

with Mangetout and Pepper

Recipe Development TeamPublished on February 10, 2021

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This Chicken Noodles, Mangetout & Pepper is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Rapid

•Family Friendly

Allergens:

Egg

•Cereals containing gluten

•Soya

•Peanut

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

260

Diced Chicken Breast

Bell Pepper

(May contain traces of: Celery)

Spring Onion

Lime

Mangetout

Ketjap Manis

(Contains: Soya)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Nutritional information

Energy (kcal)552 kcal

Energy (kJ)2310 kJ

Fat10.6 g

of which saturates1.9 g

Carbohydrate67.1 g

of which sugars16.1 g

Protein49.6 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Spoon

•Grill Pan

•Chopping Board

•Knife

•Colander

•Bowl

Cooking Instructions and Tips

a) Fill and boil your kettle. b) Fill a saucepan with boiling water and bring back to the boil on high heat. c) Add the noodles and boil for 4 mins. d) When cooked, drain in a sieve. Return the noodles to the pan and refill with cold water. Tip: This will stop the noodles from sticking together!

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok over high heat. b) When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Trim the spring onions and thinly slice. c) Cut the lime into wedges.

a) Add the pepper, mange tout and half the spring onions to the chicken. b) Stir-fry for another 3-4 mins.

a) Drain the noodles, then add to the pan along with the ketjap manis and soy sauce. b) Toss everything together until piping hot and the chicken is cooked, another 2-3 mins. c) TIP: Add a splash of water if you feel it needs it. d) IMPORTANT! The chicken is cooked when no longer pink in the middle!

a) Add salt and pepper to taste. b) Serve the stir-fry in bowls topped with the remaining spring onions, peanuts and lime wedges for squeezing over. Enjoy!