Chinese Style Chicken Noodles
with Green Beans and Pak Choi
This delicious Chinese Style Chicken Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Due to quality issues with Bell Pepper, you'll instead receive Pak Choi. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
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.
Ingredients
1
Pak Choi
80
Green Beans
½
Red Chilli
½
Lime
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260
Diced British Chicken Thigh
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
18.75
Ketjap Manis
(Contains Soya)
Not included in your delivery
2.5
Tomato Ketchup
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Trim the pak choi, then thinly slice widthways.Trim the green beans, then cut into thirds.
Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount). Cut the lime into wedges.
Once your pan of water is boiling, add the noodles to the pan and bring back to the boil.
Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Lower the heat slightly and add the beans. Stir-fry until the veg has softened and the chicken is cooked through, 3-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the pak choi and cook for 2-3 mins more.
At the same time, in a small bowl, combine the soy sauce, ketchup (see pantry for amount), honey, ketjap manis and a squeeze of lime from a lime wedge.
Pour the sauce mixture into the chicken and simmer for 1 min.
Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min. Add a splash of water if it's a little too thick.
Serve the chicken noodles between your bowls.
Sprinkle over the chilli (add less if you'd prefer things milder) and serve with a lime wedge alongside for squeezing over.
Enjoy!
