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Chicken & Plum Noodle Stir-Fry
Chicken & Plum Noodle Stir-Fry

Chicken & Plum Noodle Stir-Fry

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

2

Plum

32

Hoisin Sauce

(Contains: Soya)

260

Diced Chicken Thigh

1

Garlic Clove**

½

Red Chilli

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1

Spring Onion

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

½

Ginger Puree

25

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

Cook the Noodles
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.

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

Prep
3

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).

Stir-fry Time
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.

Finish up
5

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.

Serve
6

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

Meal right image

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