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Sticky Mango Chicken Breast Noodles

Sticky Mango Chicken Breast Noodles

with Stir-Fried Veg
4.0(41)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
619 kcal
Protein
: 
44.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Cereals containing gluten
  • Sesame
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Onion

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

2 unit(s)

Garlic Clove

1 sachet(s)

Thai Style Spice Mix

(Contains: Sesame)

120 grams

Sliced Carrot and Cabbage Mix

40 grams

Mango Chutney

75 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Oil for Cooking

2 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce

Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat9.6 g
of which saturates1.9 g
Carbohydrate85.1 g
of which sugars34.4 g
Protein44.4 g
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Frying Pan
•Sieve
•Grater
•Large Saucepan
•Garlic Press

Instructions

PDF
Get Started
1

a) Halve, peel and chop the onion into small pieces.

b) Heat the oil for cooking (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the diced chicken and onion to the pan and season with salt and pepper. 

c) Stir-fry until the chicken is golden all over and the onion is softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Boil the Noodles
2

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Get Frying
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the chicken is golden, add the Thai style spice blend (add less if you'd prefer things milder), garlic and coleslaw to the pan. Fry for 1 min.

Build the Flavour
4

a) Stir the mango chutney, bulgogi, soy, ketchup and water for the sauce (see pantry for both amounts) into the chicken pan.

b) Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins.

c) Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.

All Together Now
5

a) When the noodles are ready, stir them into the sauce until well combined.

b) Add a splash of water if you feel it needs it.

Serve
6

a) Share the mango chicken noodles between your serving bowls.

Enjoy!

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