topBanner
Stir-Fried Chicken Noodles

Stir-Fried Chicken Noodles

with Hoisin Sauce

Read more

12 Green SmartPoints® per serving
12 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit
https://www.weightwatchers.com/uk/hellofresh

Tags:WW ApprovedUnder 600 calories
Allergens:NutsEggGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

1 unit(s)

Ginger

1 unit(s)

Spring Onion

12.5 grams

Cashew Nuts

(ContainsNuts)

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

210 grams

Diced Chicken Thigh

2 sachet

Hoisin Sauce

(ContainsSoya)

1 sachet

Honey

25 milliliter(s)

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1823 kJ
Energy (kcal)436 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate45 g
of which sugars23.0 g
Protein31 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Grater
Frying Pan
Saucepan
Sieve
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Chop the sugar snap peas into thirds. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and thinly slice the spring onion. Heat a large frying pan over medium heat (no oil) Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, pop into a small bowl.

2

Meanwhile, bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

3

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken and pepper to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. Stir through the garlic and ginger, cook for a further 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

4

While the chicken and noodles cook, pop the hoisin sauce, honey, soy sauce and water (see ingredients for amount) into a small bowl, mix well and set aside.

5

Once everything has cooked, pop the noodles, sugar snap peas and hoisin glaze into the pan with the chicken. Mix well to combine and cook for 2-3 minutes until everything is piping hot and the sauce has thickened and coated the noodles nicely. Taste and season with salt and pepper if needed. TIP: Add a splash more water if the noodles are a little dry.

6

Share the hoisin chicken noodles between your bowls. Sprinkle over the cashew nuts and spring onion. Enjoy!