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Shanghai Style Hoisin Chicken Breast Noodles
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Shanghai Style Hoisin Chicken Breast Noodles

Shanghai Style Hoisin Chicken Breast Noodles

with Pepper, Green Beans and Sesame Seeds

Looking for a quick and tasty midweek dinner option? Try cooking up our Shanghai Style Hoisin Chicken Breast Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Quick
Allergens:
Egg
Cereals containing gluten
Soya
Sesame

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.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 pack(s)

Diced Chicken Breast

15 grams

Ginger Puree

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

96 grams

Hoisin Sauce

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2329 kJ
Energy (kcal)557 kcal
Fat6.5 g
of which saturates1.6 g
Carbohydrate75.5 g
of which sugars23.1 g
Protein45.7 g
Salt5.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Sieve
Large Frying Pan

Instructions

Prep the Veg
1

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). 

Cook the Noodles
2

When boiling, add the noodles to the water and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Stir-Fry Time
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken, sliced pepper and green beans.

Fry until the chicken is cooked through and the veg is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Sauce it Up
4

Next, add the ginger puree and garlic to the chicken and stir-fry until fragrant, for 1 min. 

Stir in the soy sauce, hoisin sauce and water for the sauce (see pantry for amount). Cook for 1 min. 

Add the Noodles
5

Add the cooked noodles to the pan. Stir together until well combined and piping hot, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

Serve
6

Share the Shanghai style noodles between your serving bowls.

Sprinkle over the sesame seeds to finish. 

Enjoy!