Sweet Chilli Peanut Chicken Noodles
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Sweet Chilli Peanut Chicken Noodles

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 Time
Cooking time


serving amount

240 grams

Diced Chicken Breast

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120 grams

Sliced Mushrooms

48 grams

Sweet Chilli Sauce

120 grams

Coleslaw Mix

32 grams

Hoisin Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

Not included in your delivery

50 milliliter(s)


2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2221 kJ
Energy (kcal)531 kcal
Fat4.9 g
of which saturates1.3 g
Carbohydrate75.1 g
of which sugars25.3 g
Protein43.7 g
Salt5.25 g
Always refer to the product label for the most accurate ingredient and allergen information.



Boil a full kettle.

Pour it into a saucepan with 0.5 tsp salt on high heat.

Boil the noodles, 4 mins. Once cooked, drain and rinse under cold water.


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

Once hot, fry the chicken and mushrooms, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


Add the coleslaw mix and cook for 1 min more.

Stir in the hoisin, sambal, sweet chilli, soy sauce and water for the sauce (see pantry). 

Simmer for 2-3 mins.


Stir in the noodles and toss through the sauce to coat evenly.

Share between your plates.