Cantonese Style Hoisin Chicken Noodles
with Pepper, Green Beans and Sesame Seeds
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Cantonese chicken is a simple but tasty way to tackle a stir-fry. All you need is diced chicken that's stir-fried with garlic, spring onion, then to serve it in a sticky dark sauce like hoisin along with vegetables of your choice and rice or noodles.
Ingredients
1 unit(s)
Bell Pepper
80 grams
Green Beans
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
240 grams
Diced British Chicken Breast
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 grams
Ketjap Manis
(Contains: Soya)
90 grams
Hoisin Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle for the noodles.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a medium saucepan with ½ tsp salt.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken breast, sliced pepper and green beans. 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.
c) Fry until the chicken is golden brown on the outside and cooked through and the veg is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Next, add the garlic and stir-fry for 1 min more.
b) Stir in the soy sauce, ketjap manis, hoisin sauce and water for the sauce (see pantry for amount). Cook for 1 min.
a) Add the cooked noodles to the pan and toss together so everything's coated in the sauce.
b) Add a splash more water if you feel it needs it.
a) Share the noodles out between your serving bowls.
b) Sprinkle over the sesame seeds to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin-based sauce delivers a rich, sweet flavour that many enjoy, though some find it quite strong and dominant.
- Ease of prep: This is a quick, straightforward stir-fry that comes together easily in one pan, with minimal hands-on time.
- Suggestions: Consider using only around 60g of hoisin sauce if you prefer a lighter flavour, and add a splash less water to keep the sauce from becoming too diluted. Pre-boiling the green beans before adding them to the pan can help ensure they cook through properly.
- Next-day meals: The dish can be a little dry when reheated, so adding a splash of water or extra sauce before warming it through helps.
- Customisation: Adding extra vegetables such as spring onions, carrot, sugar snap peas, or chilli is a popular way to bulk out the dish and add variety.
