Chicken & Plum Noodle Stir-Fry

Name: Chicken & Plum Noodle Stir-Fry with Mange Tout
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Plum; 32 Hoisin Sauce; 260 Diced Chicken Thigh; 1 Garlic Clove**; ½ Red Chilli; 25 Salted Peanuts; 1 Spring Onion; 2 Egg Noodle Nest; ½ Ginger Puree; 25 Ketjap Manis; 150 Mangetout

with Mange Tout

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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:

Soya

•Peanut

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plum

Hoisin Sauce

(Contains: Soya)

260

Diced Chicken Thigh

Garlic Clove**

Red Chilli

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Ginger Puree

Ketjap Manis

(Contains: Soya)

150

Mangetout

Nutritional information

Energy (kcal)672 kcal

Energy (kJ)2768 kJ

Fat22 g

of which saturates5 g

Carbohydrate76 g

of which sugars26 g

Protein45 g

Salt2.5 g

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

Utensils

•Sieve

•Medium Saucepan

•Sautépan or large frying pan

•Chopping Board

•Garlic Press

•Knife

•Colander

•Bowl

Instructions

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.

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 and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.

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

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.

a) Add the mange tout and stir-fry until just tender, 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.