Lemon Chicken Takeaway Inspired Noodles
with Roasted Sesame Seeds and Green Beans
Ace the new school year with these crowd-pleasing and speedy recipes, perfect for fuelling studious brains and busy parents alike. These Lemon Chicken Takeaway Inspired Noodles are ideal for your weeknight table and ready in under 25 minutes.
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
1 unit(s)
Lemon
150 grams
Green Beans
240 grams
Diced British Chicken Breast
10 grams
Cornflour
2 sachet(s)
Lemon & Herb Seasoning
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger Puree
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
125 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.
c) Trim the green beans, then cut into thirds.
d) Add the chicken to a medium bowl. Add the cornflour and lemon & herb seasoning. Season with salt and pepper, toss to coat.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan. 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.
a) In the meantime, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the noodles and green beans to the water. Cook until tender, 4-5 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the chicken has cooked, add the garlic and ginger puree. Cook for 1 min more.
b) Stir in the soy sauce, water for the sauce (see pantry for amount) and half the lemon zest. Cook until thickened, 2-3 mins.
a) Once thickened, add a squeeze of lemon juice to the sauce.
b) Stir in the cooked noodles, green beans, honey and butter (see pantry for amount), then mix until well-coated. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.
b) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little too thick.
a) Share your lemon chicken noodles between your bowls.
b) Sprinkle over the roasted sesame seeds and any remaining lemon zest.
Enjoy!
