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Stir-Fried Hoisin Chicken Noodles

Stir-Fried Hoisin Chicken Noodles

with Pepper and Sugar Snap Peas
4.5(14.5K)
Michael Steadman
Michael SteadmanUpdated on February 02, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
796 kcal
Protein
: 
42.4g protein
Difficulty
: 
Medium
Allergens:
  • Egg
  • Cereals containing gluten
  • Soya
  • Sesame
  • May contain traces of allergens
  • Celery
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

(Contains: May contain traces of allergens, 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: Nuts, Peanut, Sesame, May contain traces of allergens)

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Energy (kJ)3331 kJ
Energy (kcal)796 kcal
Fat15.7 g
of which saturates4.4 g
Carbohydrate73.8 g
of which sugars23.3 g
Protein42.4 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Sieve
•Large Saucepan
•Pan
•Small Bowl

Instructions

PDF
Prep the Veg
1

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). 

Cook the Noodles
2

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.

Stir-Fry the Chicken
3

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.

Make the Hoisin Glaze
4

a) While the chicken cooks, in a small bowl, combine the hoisin, soy, honey and water for the sauce (see pantry for both amounts).

Combine and Stir
5

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.

Time to Serve
6

a) Share the hoisin chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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