Sweet and Sticky Chicken Noodles
with Bell Pepper and Mangetout
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
A customer favourite, this Sweet and Sticky Chicken Noodles is a tried-and-tested recipe that always wins with a crowd.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
80
Mangetout
1
Spring Onion
2
Garlic Clove
10
Cornflour
210
Diced British Chicken Thigh
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
50
Ketjap Manis
(Contains: Soya)
30
Rice Vinegar
Not included in your delivery
2
Tomato Ketchup
1
Sugar for the Sauce
75
Water for the Sauce
Utensils
Instructions
Fill and boil your kettle.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.
Halve the mangetout widthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Put the cornflour into a large bowl and season with salt and pepper. Add the diced chicken and toss to completely coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and season with salt and pepper. Fry until starting to soften, 3-4 mins.
Add the mangetout, then cook, stirring occasionally, until softened, 2-3 mins more.
Stir in the garlic, cook for 1 min, then transfer the cooked veg to another bowl. Set aside with your pan.
While the veg cooks, add the noodles and 1/4 tsp salt to the pan of boiling water. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir well to make your sticky sauce.
Once the chicken is cooked, add the veg back into the pan and stir together for 1 min.
Pour the sticky sauce into your frying pan, then lower the heat to medium.
Simmer, stirring occasionally, until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.
Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.
Share between your bowls and sprinkle with the spring onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the sweet and sticky sauce, though some found it too sweet; several suggested adding chilli for extra kick.
- Ease of prep: Quick and simple to make, though some found coating the chicken in cornflour a bit fiddly.
- Suggestions: Consider using chicken breast instead of thigh for better texture; add more vegetables like onions or mushrooms for variety.
- Portions: Some felt the chicken portion was too small; others suggested adding an extra noodle nest for a more filling meal.
- Vegetables: Many preferred red peppers for sweetness and colour, rather than the green peppers often provided.
