Shanghai Style Hoisin Chicken Noodles
with Pepper, Green Beans and Sesame Seeds
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.
(May contain Celery)
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Diced Chicken Thigh
(Contains Cereals containing gluten, Soya)
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Water for the Sauce
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press).
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.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh, pepper and green beans.
Season with salt and pepper and fry until the chicken is golden brown on the outside and cooked through and the veg is tender, 8-10 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Next, add the ginger puree and garlic and stir-fry for 1 min more.
Stir in the soy sauce, hoisin sauce and water (see pantry for amount). Cook for 1 min.
Add the cooked noodles to the pan and toss together so everything is coated in the sauce.
Add a splash more water if you feel it needs it.
Share the noodles out between your serving bowls and sprinkle over the sesame seeds to finish.