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Stir Fried Chicken Noodles

Stir Fried Chicken Noodles

With Hoisin Sauce
4.5(2.8K)
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
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Calories
: 
625 kcal
Protein
: 
45.6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Cereals containing gluten
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

64

Hoisin Sauce

(Contains: Soya)

80

Green Beans

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

260

Diced Chicken Thigh

1

Garlic Clove

2

Spring Onion

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Bell Pepper

(May contain traces of: Celery)

½

Ginger

¼

Chinese Five Spice

1

Red Onion

1

Coriander

Energy (kcal)625 kcal
Energy (kJ)2614 kJ
Fat16.8 g
of which saturates4.5 g
Carbohydrate76.3 g
of which sugars23.4 g
Protein45.6 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Chopping Board
•Garlic Press
•Spoon
•Grill Pan
•Knife
•Sieve
•Medium Saucepan
•Small Bowl

Instructions

PDF
Prep the Vegetables
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.

Cook the Noodles
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.

Cook the Chook!
3

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, Add the chicken and bell 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.

Make the Glaze
4

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

Glaze it Up
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.

Time to Serve
6

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

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