Stir-Fried Hoisin Chicken Noodles
with Pepper and Sugar Snap Peas
- Egg
- Cereals containing gluten
- Soya
- Sesame
- May contain traces of allergens
- Celery
- Nuts
- Peanut
This Stir-Fried Hoisin Chicken Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Bell Pepper
(May be present: Celery)
80 grams
Sugar Snap Peas
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
240 grams
Diced British Chicken Thigh
15 grams
Ginger Puree
60 grams
Hoisin Sauce
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the sugar snap peas into thirds.
b) Peel and grate the garlic (or use a garlic press).
a) Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) When boiling, add the noodles and cook until tender, 4 mins.
c) Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and sliced pepper. Stir-fry until the chicken is cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
c) Add the garlic and ginger puree, stir-fry until fragrant, 1 min.
a) While the chicken cooks, in a small bowl, combine the hoisin, soy, honey and water for the sauce (see pantry for both amounts).
a) Once everything's cooked, add the noodles, sugar snap peas and hoisin glaze to the chicken and veg.
b) Mix well to combine and simmer until everything's piping hot and the sauce has thickened slightly, 2-3 mins.
c) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Share the hoisin chicken noodles between your bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin, soy, and honey sauce is widely enjoyed, with many comparing it to a takeaway; some find it a little mild or sweet and suggest adjusting quantities to taste.
- Ease of prep: Quick and straightforward to pull together on a weeknight, though a few cooks noted that grating fresh ginger adds time and that a large frying pan or wok is helpful.
- Suggestions: Use the ginger puree sparingly, as several cooks found the full amount overpowering; adding chilli, spring onions, or extra veg such as carrots or baby corn works well to boost flavour and bulk out the dish. Consider cooking the peppers separately or adding them later to keep a little crunch, and cook the noodles for slightly less time as they continue to soften in the sauce.
- Next-day meals: Leftovers heat up well the following day, making this a handy lunch option.
- Portions: Some found the sauce-to-noodle ratio a little uneven, with too many noodles and not enough sauce; adding an extra noodle nest or a splash more hoisin can help balance things out.
- Texture: The sesame seeds and sugar snap peas add a welcome crunch; trimming the woody ends of the sugar snap peas before cooking is worth doing for a more enjoyable texture.
