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

Stir-Fried Hoisin Chicken Breast Noodles

with Pepper and Sugar Snap Peas

This Stir-Fried Hoisin Chicken Breast 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.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain 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 Breast

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 contain Nuts, Peanut)

Not included in your delivery

1 tbsp


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat5.6 g
of which saturates1.4 g
Carbohydrate73.6 g
of which sugars23.3 g
Protein45.2 g
Salt4.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Small Bowl


Prep the Veg

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

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

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

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

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

a) Share the hoisin chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.