Stir Fried Chicken Noodles
With Hoisin Sauce
This Stir-Fried Chicken & Hoisin Noodles is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
Ingredients
64
Hoisin Sauce
(Contains Soya)
80
Green Beans
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Thigh
1
Garlic Clove
2
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Bell Pepper
(May contain Celery)
½
Ginger
¼
Chinese Five Spice
1
Red Onion
1
Coriander
Nutritional information
Utensils
Instructions
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Chop the sugar snap peas into thirds. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and thinly slice the spring onion. Heat a large frying pan over medium heat (no oil!) Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted pop into a small bowl.
Meanwhile, bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, Add the chicken and bell pepper to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. Stir through the garlic and ginger, cook for a further 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Whilst the chicken and noodles cook, pop the hoisin sauce, maple syrup, soy sauce and water (see ingredients for amount) into a small bowl, mix well and set aside
Once everything has cooked, Pop the noodles, sugar snap peas and hoisin glaze into the pan with the chicken. Mix well to combine and cook for 2-3 minutes until everything is piping hot and the sauce has thickened and coated the noodles nicely. Taste and season with salt and pepper if needed. Tip: Add a splash more water if the noodles are a little dry.
Share the hoisin chicken noodles between your bowls. Sprinkle over the cashew nuts and spring onion. Enjoy!
