HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Plant Based Vivera Chicken Stir Fry
Hoisin Plant Based Vivera Chicken Stir Fry

Hoisin Plant Based Vivera Chicken Stir Fry

with Pepper & Noodles

Custom recipe
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This Hoisin Plant Based Vivera Chicken with Noodles is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:EggCereals containing GlutenSoya

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ pot(s)

Chinese Five Spice

1 unit(s)

Bell Pepper

1 pack(s)

Green Beans

1 unit(s)

Red Onion

2 unit(s)

Spring Onion

½ piece


1 unit(s)

Garlic Clove

1 bunch(es)


1 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

2 sachet

Hoisin Sauce


1 pack(s)

Vivera Plant Chicken Pieces

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2046 kJ
Energy (kcal)489 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate81 g
of which sugars24.0 g
Protein31 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 0.5 tsp of salt on to boil for the noodles. Pop the veggie plant based chicken in a mixing bowl. Sprinkle over the Chinese 5 spice (careful not to use it all, it's quite strong!), and season with salt and pepper. Mix well to coat the chicken, cover and set aside.


Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Halve, peel and thinly slice the red onion into half moons. Trim the spring onions and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Roughly chop the coriander (stalks and all).


Add the egg noodle nests to the pan of boiling water. Stir to separate, then cook for 4 mins. Once cooked, drain in a colander, then run under cold water until they lose their heat. Pop them back in their pan, fill with cold water and set aside.


While the noodles are cooking, heat a splash of oil in a frying pan (or wok) over high heat. Stir-fry the veggie plant based chicken until browned, 6-7 mins, transfer the veggie plant based chicken to a bowl and set aside. IMPORTANT: The veggie plant based chicken is cooked when it is piping hot all the way through.


Add another splash of oil to your now empty pan (if it's dry) and lower the heat slightly. Add the pepper and green beans and stir-fry until starting to soften, 3-4 mins. Add the red onion and cook for another 2 mins, then add the veggie chicken back into the pan. Add the ginger and garlic and cook for 1 minute more. Drain the noodles and add them to the pan along with the soy sauce, hoisin sauce and a splash of water to loosen.


Toss well, to make sure all the ingredients are combined and cook for another 2 mins to ensure the noodles are piping hot. Finish the stir-fry by adding the spring onion and as much coriander as you like, then serve immediately. Enjoy!