with Sambal, Mushrooms and Green Beans
Super speedy, these Super Quick Lemongrass Chicken Noodles take only 15 minutes to make. This recipe layers flavour through fragrant lemongrass puree, ketjap manis and soy sauce to make a tasty sauce for chicken, veg and noodles.
Allergens
Utensils
Tags
Green Beans
80 grams
Diced British Chicken Breast
240 grams
Sliced Mushrooms
120 grams
Egg Noodle Nest
125 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Ketjap Manis
40 grams
Sambal Paste
15 grams
Soy Sauce
20 milliliter(s)
Rice Vinegar
15 milliliter(s)
Honey
1 tbsp
Tomato Ketchup
1 tbsp
Water for the Sauce
75 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with ½ 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 and mushrooms, 6-8 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Next, stir in the ginger, garlic & lemongrass puree, ketjap manis, sambal, soy, rice vinegar, honey, ketchup and water (see pantry for all three amounts) 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.
2113
kJ
Energy (kJ)
505
kcal
Energy (kcal)
4.7
g
Fat
1.3
g
of which saturates
71.9
g
Carbohydrate
23.6
g
of which sugars
5.5
g
Dietary Fibre
40.4
g
Protein
4.36
g
Salt
