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Stir-Fried Hoisin Chicken Breast Noodles
Stir-Fried Hoisin Chicken Breast Noodles

Stir-Fried Hoisin Chicken Breast Noodles

with Pepper, Sugar Snap Peas and Cashews

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A customer favourite, this Stir-Fried Hoisin Chicken Noodles is a tried-and-tested recipe that always wins with a crowd.

Tags:
Family Friendly
Allergens:
Tree nuts
•Egg
•Gluten
•Soja

The quantities provided above are averages only.

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Sellerie)

80

Sugar Snap Peas

1

Garlic Clove**

1

Ginger

25

Cashew Nuts

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

2

Egg Noodle Nest

(Contains: Egg, Gluten)

260

Diced British Chicken Breast

64

Hoisin Sauce

(Contains: Soja)

15

Honey

15

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat10.6 g
of which saturates2.2 g
Carbohydrate78.2 g
of which sugars23.9 g
Protein46.6 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Garlic Press
•Sieve
•Small sauce pan
•Bowl

Instructions

Prep the Veg
1

Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the sugar snap peas into 3 pieces.

Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.

Heat a large frying pan on 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 to the boil with 0.25 tsp salt.

When boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Stir-Fry the Chicken
3

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the chicken and pepper. Stir-fry until the chicken is golden brown and 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.

Stir in the garlic and ginger, then fry for 1 min.

Make the Hoisin Glaze
4

While the chicken noodles cook, in a small bowl, combine the hoisin sauce, honey, soy sauce and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix well and set aside.

Combine and Stir
5

Once everything's cooked, add the noodles, sugar snaps and hoisin glaze to the chicken.

Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles, 2-3 mins.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Time to Serve
6

Share the hoisin chicken noodles between your bowls.

Sprinkle over the cashew nuts to finish.

Enjoy!

7

Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.

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