Char Siu Chicken Noodle Stir-Fry

Name: Char Siu Chicken Noodle Stir-Fry with Pepper and Onion
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240 grams Diced British Chicken Breast; 1 unit(s) Bell Pepper; 1 unit(s) Onion; 2 unit(s) Garlic Clove; 125 grams Egg Noodle Nest; 125 grams Char Siu Paste; 15 milliliter(s) Soy Sauce; 100 milliliter(s) Water for the Sauce

with Pepper and Onion

4.0(26)

Recipe Development TeamUpdated on March 05, 2026

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Calories

535 kcal

Protein

40.5g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Cereals containing gluten
Egg
Soya

Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using paneer to absorb the delicious flavours.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Bell Pepper

1 unit(s)

Onion

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

125 grams

Char Siu Paste

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2238 kJ

Energy (kcal)535 kcal

Fat4 g

of which saturates1.2 g

Carbohydrate77 g

of which sugars29.3 g

Dietary Fibre7.3 g

Protein40.5 g

Salt3.8 g

Potassium328.3 mg

Calcium27.2 mg

Iron0.5 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Kettle

•Knife

•Sieve

•Medium Saucepan

•Plate

•Large Frying Pan

Instructions

Boil a full kettle for the noodles.

Cut the bell pepper and onion into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Cover and set aside.

Pop the pan back on high heat. Add the pepper and onion chunks, season with salt and pepper and stir-fry until charred, 5-6 mins.

Add the garlic and stir-fry for a further 30 secs. Stir in the char sui paste, soy and water for the sauce (see pantry for amount).

Add the chicken back into the pan, then lower the heat and simmer until the sauce has slightly thickened, 1-2 mins.

Once the sauce has thickened, stir the cooked noodles into the pan.

Toss together so the noodles are nicely coated in the sauce. Add a splash more water if you feel it needs it.

Share the char sui chicken noodles out between your bowls and tuck in.

Enjoy!

Step 3 MOD: Put the frying pan on medium-high heat with a drizzle of oil instead. Once hot, fry the chicken, 8-10 mins. Set aside, then add back into the pan with the veg in the next step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.