Ultimate Kung Pao Style Chicken Noodles
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Ultimate Kung Pao Style Chicken Noodles

with Tenderstem® Broccoli and Pepper

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 Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Tenderstem Broccoli

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 sachet(s)

Indonesian Style Spice Mix

2 unit(s)

British Chicken Breasts

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

15 grams

Sriracha Sauce

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

64 grams

Hoisin Sauce

(Contains Soya)

30 grams

Tomato Puree

Not included in your delivery

1 tbsp

Plain Flour

2 tsp


3 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2824 kJ
Energy (kcal)675 kcal
Fat13.1 g
of which saturates2.9 g
Carbohydrate80.5 g
of which sugars26.2 g
Protein58.1 g
Salt4.91 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7. 

Meanwhile, halve the Tenderstem® broccoli. Halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

Put the flour and Indonesian style spice mix in a bowl with a good pinch of salt and some pepper and mix together.



Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Lay your chicken breast into the bowl of flour and spice, then toss to ensure the chicken gets an even coating of flour. 

Repeat for the other breasts. 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 the oil is hot, lay in the chicken and cook until browned, 3-4 mins each side. 

Meanwhile, boil a full kettle.

Now, make your kung pao sauce. In a jug or small bowl, combine the soy sauce, sriracha, rice vinegar, hoisin sauce, tomato puree, garlic, sugar and water for the sauce (se pantry for both amounts). Set aside.


Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.

Add the noodles and broccoli and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.


Meanwhile, clean out the now empty chicken frying pan and pop back on medium-high heat with a drizzle of oil. 

Once hot, add the pepper and stir-fry until tender, 3-4 mins. 

Once the pepper has become tender, add the kung pao sauce and simmer until thickened, 1-2 mins. 

Once thickened, stir the cooked noodles and broccoli into the sauce until well coated. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 


Share the noodles out between your serving bowls. 

Thinly slice the chicken widthways then lay on top of the noodles. 

Scatter over the peanuts to finish.