Sweet and Sticky Chicken Udon Noodles
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Sweet and Sticky Chicken Udon Noodles

Sweet and Sticky Chicken Udon Noodles

with Bell Pepper and Sugar Snap Peas

This delicious Sweet and Sticky Chicken Udon Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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 time35 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Sugar Snap Peas

2 unit(s)

Garlic Clove

190 grams

Diced British Chicken Thigh

10 grams


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2333 kJ
Energy (kcal)558 kcal
Fat17.6 g
of which saturates4.3 g
Carbohydrate66 g
of which sugars25.9 g
Protein37 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Bowl
Large Frying Pan
Large Bowl
Rolling Pin


Get Prepped

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press).

 Stir-Fry the Veg

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

Once hot, add the sliced pepper and season with salt and pepper. Fry until starting to soften, 2-3 mins.

Add the sugar snaps, stirring occasionally, until softened, 2-3 mins more. 

Add the garlic, cook for 30 secs, then transfer the cooked veg to a medium bowl. Set aside.

Fry the Chicken

In a large bowl, add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat.

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: 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

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

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

Lower the heat to medium, then add the ketjap manis, rice vinegar, soy sauce, ketchup, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Add the Noodles

Add the udon noodles to the pan with the chicken and veg.

Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Remove from the heat and season to taste. Add a splash of water if needed.

Serve Up

Share the sweet and sticky noodles between your bowls.

Sprinkle over the peanuts to finish.