HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Chicken Noodle Stir Fry
Sticky Chicken Noodle Stir-Fry

Sticky Chicken Noodle Stir-Fry

with Peppers, Coriander and Cashews

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This delicious Sticky Chicken Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:SoyaCereals containing glutenNutsEgg

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 bunch(es)


1 sachet

Mango Chutney

75 grams

Bulgogi Sauce


15 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

25 grams

Cashew Nuts


2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

280 grams

Diced Chicken Thigh

Not included in your delivery

1 tbsp

Water for the Sauce

2 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2387 kJ
Energy (kcal)570 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate56 g
of which sugars34.0 g
Protein36 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel), then coarsely grate. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice. Roughly chop the coriander (stalks and all).


Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients for both amounts) in a small bowl. Keep to one side. Finely chop the cashews.


When the water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.


Meanwhile, heat a drizzle of oil in a frying pan or wok over medium-high heat. When hot, add the chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins. TIP: Cook the chicken in batches to prevent it from stewing. Once cooked, transfer to a bowl. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Return your (now empty) pan to medium-high heat and add another drizzle of oil if necessary. When hot, add the peppers. Stir-fry until softened, 4-5 mins. Add the carrot, garlic and sauce, then bring to the boil. Once boiling, stir through the cooked chicken and noodles. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently. TIP: Add a splash of water if you feel it needs it.


Divide the stir-fry between your plates. Finish with a sprinkling of cashews, coriander and chilli (careful, it's hot - add less if you don't like heat). Enjoy!