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Sticky Chicken Noodle Stir-Fry

Sticky Chicken Noodle Stir-Fry

with Peppers

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This delicious Sticky Chicken Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:SoyaCereals containing glutenEgg

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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Green Pepper

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 sachet

Mango Chutney

75 grams

Bulgogi Sauce

(ContainsSoya)

25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

280 grams

Diced Chicken Thigh

Not included in your delivery

¾ sachet

Tomato Ketchup

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2705 kJ
Energy (kcal)646 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate82 g
of which sugars33.0 g
Protein40 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Grater
Cutting board
Knife
Bowl
Sieve
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel), then coarsely grate. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice.

2

Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients amount) in a small bowl. Keep to one side.

3

When your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

4

Meanwhile, heat a drizzle of oil in a frying pan or wok on medium-high heat. When the oil is hot, add the chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins. Once cooked, transfer to a bowl. TIP: Cook the chicken in batches to prevent it from stewing. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Return your (now empty) pan to medium-high heat and add another drizzle of oil if necessary. When hot, add the peppers. Stir-fry until softened, 4-5 mins. Add the carrot, garlic and sauce, then bring to the boil. Once boiling, stir through the cooked chicken and noodles. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently. TIP: Add a splash of water if you feel it needs it.

6

Divide the chicken noodle stir-fry between your bowls. Finish with a sprinkling of chilli (careful, it's hot - add less if you don't like heat). Enjoy!