Saucy Sweet Chili Chicken Noodles
with Blistered Beans and CarrotsCalories
:
700 kcalProtein
:
41g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
New
Allergens:
- Wheat
- Soy
- Milk
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Soy
- Wheat
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Chicken Thighs
170 g
Spaghetti
(Contains: Wheat)
170 g
Green Beans
56 g
Carrot, julienned
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 tbsp
Chicken Stock Powder
(Contains: Soy May be present: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Oil*
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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Medium Bowl
•Large Non-Stick Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.**
5
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland or overly salty; consider adding more sweet chili sauce or reducing chicken stock for better balance.
- Ease of prep: Quick and easy to make, with clear instructions, though some found the steps a bit confusing.
- Suggestions: Use Asian-style noodles like udon or rice noodles instead of spaghetti for a more authentic taste and texture.
- Portions: Good portion size with enough for leftovers, though some wanted more vegetables relative to noodles.
- Texture: Add a crunchy element like toasted peanuts or almonds to enhance the overall texture of the dish.
