Super Quick Five Spice Chicken Noodles
with Mushrooms and Green Beans
Super speedy, these Super Quick Five Spice Chicken Noodles take only 15 minutes to make. This recipe layers flavour through Chinese Five Spice, ketjap manis and soy sauce to make a tasty sauce for chicken, veg and noodles.
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
150 grams
Green Beans
260 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
1 sachet(s)
Chinese Five Spice
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
- Cut the green beans into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the diced chicken, green beans, mushrooms and Chinese Five Spice, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Next, stir in the ketjap manis, soy, rice vinegar, water, honey and ketchup (see pantry) into the chicken.
- Stir-fry, 1-2 mins. IMPORTANT: It’s cooked when there’s no pink in the middle.
- Add the noodles to the sauce. Toss to coat.
- Heat up, 1-2 mins. Add a splash of water if needed.
- Share between your bowls.
- Enjoy!
