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Chicken & Plum Noodle Stir-Fry

Chicken & Plum Noodle Stir-Fry

with Bok Choy

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This Chicken & Plum Noodle Stir-Fry is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Rapid
Allergens:EggGlutenSesameSoyaPeanuts

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

280 grams

Diced Chicken Thigh

2 unit(s)

Plum

1 pack(s)

Bok Choy

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

½ sachet

Ginger puree

1 sachet

Hoisin Sauce

(ContainsGluten, Sesame, Soya)

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

1 bag(s)

Salted Peanuts

(ContainsPeanuts)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate73 g
of which sugars24.0 g
Dietary Fiber1 g
Protein43 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

a) Bring a saucepan of water up to the boil with 0.5 tsp of salt for the noodles. b) When boiling, add the noodles and cook for 4 mins. c) Drain in a sieve, return to the pan (off the heat) and cover with cold water - this will stop them sticking.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. b) When hot, add the diced chicken thigh and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.

3

a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges. b) Trim the bok choy then thinly slice widthways. c) Trim the spring onion and thinly slice. d) Halve the red chilli, deseed and finely chop. e) Peel and grate the garlic (or use a garlic press).

4

a) Lower the heat to medium and add the plums to the pan with the chicken. b) Stir-fry until the plums start to colour, 1-2 mins. c) Stir in the garlic and easy ginger along with half the spring onion and as much chilli as you like. d) Stir-fry for another minute.

5

a) Add the bok-choy and stir-fry until just soft, 1-2 mins. b) Stir in the hoisin sauce, ketjap manis and 1 tbsp water per person, ensuring everything is well coated. c) Drain the noodles and add them to the pan. Stir together and cook until everything is piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Divide the chicken and plum noodles between your bowls and scatter over the peanuts and remaining spring onion. Enjoy!