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Sticky Thai Style Chicken Breast Noodles
Sticky Thai Style Chicken Breast Noodles

Sticky Thai Style Chicken Breast Noodles

with Green Beans, Mushrooms and Coriander

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Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Thai Style Chicken Breast Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:
Spicy
Allergens:
Egg
•Cereals containing gluten
•Sesame
•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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

1 unit(s)

Bell Pepper**

80 grams

Green Beans**

1 unit(s)

Lime**

2 unit(s)

Garlic Clove**

1 bunch(es)

Coriander**

180 grams

Sliced Mushrooms**

1 sachet(s)

Thai Style Spice Blend

25 milliliter(s)

Soy Sauce

50 grams

Ketjap Manis

25 grams

Salted Peanuts

1 pack(s)

Diced British Chicken Breast**

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2525 kJ
Energy (kcal)603 kcal
Fat10.8 g
of which saturates2.5 g
Carbohydrate77 g
of which sugars21.6 g
Protein48.5 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Large Saucepan
•Garlic Press
•Large Frying Pan

Instructions

Cook the Noodles
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt. Trim the green beans.

b) When boiling, add the noodles and green beans 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.

Prep Time
2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

Get Stir-Frying
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and cook until browned all over, 5-6 mins.

c) Once browned, add the sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Season with salt and pepper.

d) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

Sauce Things Up
4

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

Finishing Touches
5

a) Stir the cooked noodles and green beans through the fragrant sauce and toss until well combined.

Serve Up
6

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice from a lime wedge to finish.

d) Serve with any remaining lime wedges alongside.

Enjoy! 

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