Sweet and Sticky Honey Sambal Chicken Noodles
with Baby Corn, Green Beans and Peanuts
Get stuck in with our Sweet and Sticky Honey Sambal Chicken Noodles. Sambal contains herbs and spices such as red chillies, lemongrass and tamarind to give vibrant heat, while ginger, garlic, ketjap manis, soy and honey build even more flavour to toss chicken, noodles and veg with.
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
2 unit(s)
Garlic Clove
150 grams
Green Beans
60 grams
Baby Corn
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
260 grams
Diced British Chicken Breast
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger Puree
25 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
30 grams
Honey
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press). Trim and halve the green beans. Halve the baby corn lengthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and baby corn to the pan, season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through and the corn is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the noodles and green beans. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Once the chicken is cooked, add the garlic and ginger puree to the pan. Cook until fragrant, 1 min.
Once fragrant, add the ketjap manis, soy sauce, sambal, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir to combine, then simmer until thickened, 3-4 mins.
Once the sauce has thickened, add the cooked noodles and beans to the chicken and toss until well coated, 1 min.
Serve your honey sambal noodles in bowls with the peanuts sprinkled over the top to finish.
Enjoy!
