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Chicken & Plum Stir-Fry

Chicken & Plum Stir-Fry

with Pak Choi and Noodles

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Plum Stir-Fry in just 20 minutes for a delicious and speedy meal.

Allergens:EggCereals containing glutenSoyaPeanut

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

280 grams

Diced Chicken Thigh

2 unit(s)


1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ sachet

Ginger Puree

1 pinch

Chilli Flakes

32 grams

Hoisin Sauce


1 sachet

Ketjap Manis


25 grams

Salted Peanuts


Not included in your delivery

1 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2765 kJ
Energy (kcal)661 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate73 g
of which sugars24.0 g
Protein43 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.


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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges.
b) Trim the pak choi then thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Peel and grate the garlic (or use a garlic press).


a) Lower the heat to medium and add the plums and sugar for the sauce (see ingredients for amount) to the pan with the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree along with half the spring onion and as many chilli flakes as you like (careful - they're hot).
d) Stir-fry for another min.


a) Add the pak choi and stir-fry until just soft, 1-2 mins.
b) Stir in the hoisin sauce, ketjap manis and water for the sauce (see ingredients for amount), ensuring everything is well coated.
c) Add the cooked noodles 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.


a) Divide the chicken and plum stir-fry between your bowls.
b) Scatter over the peanuts and remaining spring onion to serve. Enjoy!