Asian-Style Chicken Noodle Stir-Fry
with Green Beans
- Eggs
- Gluten
- Wheat
- Soy
- Molluscs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger paste, you’re in for a quickly cooked taste sensation that’ll have you running for more. This recipe is under 650kcal per serving.
Ingredients
1 packet
Green Beans
1 packet
Asian Greens
1 packet
Chicken Tenderloins
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Ginger Paste
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
½ tbs
Brown Sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
1 tbs
vinegar (white wine or rice wine)
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. • Trim and halve green beans. • Roughly chop Asian greens. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Add Asian greens and cook, tossing until wilted, 1 minute. Transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, then add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, vinegar and water, then cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season with pepper.
• Divide Asian-style chicken noodle stir-fry between bowls to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the authentic Asian taste, though some found it a bit bland and suggested adding extra garlic or herbs.
- Ease of prep: Quick and simple to prepare, with several customers praising how easy it was to throw together.
- Suggestions: Some recommended adding carrots, capsicum, or snow peas for more colour and crunch. Others suggested topping with crushed peanuts.
- Leftovers: Several mentioned it reheated well, making great leftovers for lunch the next day.
- Portions: Some found the noodle-to-vegetable ratio off, suggesting using fewer noodles or adding more vegetables for balance.
