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Speedy Chicken Noodles with King Prawns

Speedy Chicken Noodles with King Prawns

with Mangetout and Pepper

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Chicken Noodles with King Prawns in just 20 minutes for a delicious and speedy meal.

Allergens:EggCereals containing glutenSoyaPeanutCrustaceans

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

280 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

½ unit(s)


80 grams


2 sachet

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet


25 grams

Salted Peanuts


150 grams

King Prawns


Not included in your delivery

3 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2298 kJ
Energy (kcal)549 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate57 g
of which sugars32.0 g
Protein57 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.
b) Fill a saucepan with boiling water and bring back to the boil on high heat.
c) When boiling, add the noodles to the water and bring back to the boil again. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them 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. IMPORTANT: Wash your hands after handling raw chicken and its packaging.


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


a) Add the pepper, mangetout and half the spring onions to the chicken and stir-fry for another 3-4 mins.


a) Drain the noodles, then add to the pan along with the ketjap manis, soy sauce, honey and ketchup (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Add a squeeze of lime juice and toss everything together until piping hot and the chicken is cooked, another 2-3 mins. TIP: Add a splash of water if you feel it needs it. 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 peanuts and remaining spring onions.
c) Pop the remaining lime wedges alongside for squeezing over. Enjoy!