Thai-Style Chicken & Konjac Noodles
with Stir-Fried Veggies
- Gluten
- Molluscs
- Wheat
- Soy
Bring the night noodle markets straight into your kitchen by whipping up this super easy and super tasty Thai fusion dinner. You'll be glad you stayed in as the because this meal is a delight with every bite. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
konjac noodles
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
chicken mince
1 pinch
chilli flakes
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
water
1 tsp
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. Trim green beans. • Drain and rinse konjac noodles. • In a small bowl, combine sweet chilli sauce, oyster sauce, the water and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, return veggies to pan and sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
• Divide Thai-style chicken & veggie stir-fry between bowls. • Top with chilli flakes (optional) to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the Thai-style sauce tasty, though several felt the overall flavour was mild and would have benefited from more sauce.
- Ease of prep: This dish comes together quickly and is straightforward to cook, making it a great weeknight option.
- Suggestions: Adding roasted cashews for crunch, a drizzle of sesame oil, shallots, laksa paste, or bamboo shoots are all customer-approved ways to boost the flavour. Some also recommend using chicken strips or thighs instead of chicken mince for a different texture.
- Leftovers: At least one customer noted the flavour improved the next day, making it worth saving for lunch.
- Portions: Many customers felt the noodle quantity was too small for two people and suggested increasing the amount in future.
- Noodles: Konjac noodles divided opinion — some enjoyed the low-carb swap, while others found the chewy, rubbery texture off-putting and preferred egg noodles or thin rice noodles instead.
