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Thai Style Diced Chicken Breast Noodles

Thai Style Diced Chicken Breast Noodles

with Sweet Chilli Garlic Spiced Sauce
Sam Richards
Sam RichardsUpdated on May 22, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
466 kcal
Protein
: 
41.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Molluscs
  • Soya
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Pak Choi

(May contain traces of: Celery)

160 grams

Green Beans

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 sachet(s)

Chilli Flakes

50 grams

Oyster Sauce

(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

32 grams

Sweet Chilli Sauce

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1951 kJ
Energy (kcal)466 kcal
Fat4.9 g
of which saturates1.4 g
Carbohydrate64.9 g
of which sugars16.1 g
Dietary Fibre6.9 g
Protein41.5 g
Salt4.7 g
Trans Fat0.1 g
Potassium422.5 mg
Calcium90.9 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Sieve
•Garlic Press
•Medium Saucepan
•Colander
•Bowl

Instructions

Fry the Chicken
1

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

b) hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) 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
2

a) While the chicken roasts, boil a full kettle.

b) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Get Frying
3

a) Once the chicken is cooked, transfer to a bowl and cover to keep warm. Heat a drizzle of oil in the (now empty) frying pan on high heat.

b) Once hot, add the pak choi and green beans. Stir-fry until just soft, 3-4 mins.

c) Stir in the garlic and chilli flakes (add less if you'd prefer things milder).

Simmer the Sauce
4

a) Add the oyster sauce, soy sauce, sweet chilli sauce and water for the sauce (see pantry for amount). 

b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins. 

Stir and Combine
5

a) Once the sauce has thickened, add the cooked noodles and chicken to the frying pan. Stir well to combine.

b) Add a splash of water if you feel it needs it.

Serve
6

a) Share the chicken, noodles and veg between your bowls. 

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