Saucy Sweet Chili Chicken Noodles
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Saucy Sweet Chili Chicken Noodles

Saucy Sweet Chili Chicken Noodles

with Blistered Beans and Carrots

Get ready for the slurpy noodles of your dreams. You'll find yourself coming back for more of this dish full of tender chicken pieces and addictive sweet-chili coated noodles.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

170 g


(Contains Wheat)

170 g

Green Beans, trimmed

56 g

Carrot, julienned

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

2 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

Not included in your delivery

0.06 tsp


0.06 tsp


1 tbsp


(Contains Milk)

1 tsp



Nutrition Values

Calories700 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate99 g
Sugar24 g
Dietary Fiber7 g
Protein41 g
Cholesterol150 mg
Sodium2790 mg
Trans Fat0.4 g
Potassium850 mg
Calcium75 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook spaghetti
  • Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
  • Meanwhile, trim green beans, then cut into 1-inch pieces.
  • Add corn starch, oyster sauce, half the sweet chilli sauce, half the chicken stock powder and 1/2 cup (1 cup) water to a medium bowl. Whisk until smooth.
  • Pat chicken dry with paper towels, then, on a clean cutting board, cut into 1-inch pieces.
  • Season with salt and pepper.

Cook veggies
  • Heat a large non-stick pan over high heat.
  • Add 1 tbsp (2 tbsp) oil, then green beans. Cook, stirring often until lightly blistered, 1-2 min.
  • Add carrots 3 tbsp (6 tbsp) water and remaining stock powder. Cook, stirring often, until water has absorbed and veggies are tender-crisp, 1-2 min.
  • Transfer to a plate.
Cook chicken
  • Reheat the same pan over medium.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Cook, flipping once until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Add sauce mixture and reserved pasta water. Bring to a simmer.
  • Cook, stirring occasionally until sauce thickens slightly and chicken is cooked through, 2-3 min.**

Finish and serve
  • Add spaghetti, veggies and 1 tbsp (2 tbsp) butter to the pan with chicken.
  • Stir to coat until butter melts, 1 min. (TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)
  • Divide noodles, chicken and veggies between plates.
  • Drizzle with remaining sweet chili sauce over top.