Shanghai Style Hoisin Chicken Stir-Fry
with Pepper & Noodles
11 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
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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
1
Bell Pepper
(May contain Celery)
80
Green Beans
1
Red Onion
2
Spring Onion
½
Ginger
1
Garlic Clove
1
Coriander
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260
Diced Chicken Thigh
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
96
Hoisin Sauce
(Contains Soya)
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp of salt on to boil for the noodles. 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. 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).
When the water for the noodles is boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins, transfer to a bowl, set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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.
Pop the chicken back into the pan. Add the ginger and garlic and cook for 1 min more. Stir the noodles into the pan, along with the soy sauce, hoisin sauce and a splash of water to loosen.
Mix 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!
