Sweet and Sticky Chicken Thigh Noodles
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Sweet and Sticky Chicken Thigh Noodles

Sweet and Sticky Chicken Thigh Noodles

with Mushrooms and Green Beans

This Sweet and Sticky Chicken Thigh Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Under 650 calories
Family Friendly
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

80 grams

Sliced Mushrooms

190 grams

Diced British Chicken Thigh

10 grams

Cornflour

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2307 kJ
Energy (kcal)551 kcal
Fat11.6 g
of which saturates3.5 g
Carbohydrate78.2 g
of which sugars23.2 g
Protein35 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Bowl
Large Frying Pan
Large Bowl
Pan
Sieve

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Trim and halve the green beans. Trim and thinly slice the spring onion.

Peel and grate the garlic (or use a garlic press).

 

 Stir-Fry the Mushrooms
2

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

Once hot, add the sliced mushrooms and season with salt and pepper. Fry until starting to soften, 5-6 mins.

Stir in the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

Fry the Chicken
3

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour.

Put 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: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Cook the Noodles and Beans
4

While the chicken cooks, add the noodles and green beans 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. 

 

 

Sauce Things Up
5

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

Add the cooked noodles and beans to the chicken stir-fry and toss to coat well in the sauce.

Share the sticky chicken noodles between your bowls. Sprinkle over the spring onion to finish.

Enjoy!