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Stir-Fried Hoisin Chicken Noodles

Stir-Fried Hoisin Chicken Noodles

with Pepper, Green Beans and Cashews

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These delicious Stir-Fried Hoisin Chicken Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:NutsEggCereals containing glutenSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

80 grams

Green Beans

1 unit(s)

Garlic Clove

1 unit(s)

Ginger

1 unit(s)

Spring Onion

12.5 grams

Cashew Nuts

(ContainsNuts)

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

210 grams

Diced Chicken Thigh

2 sachet

Hoisin Sauce

(ContainsSoya)

1 sachet

Honey

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1818 kJ
Energy (kcal)434 kcal
Fat15.0 g
of which saturates3.0 g
Carbohydrate44 g
of which sugars23.0 g
Protein30 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Frying Pan
Bowl
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut 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.

2

Meanwhile, bring a saucepan of water to the boil with 1/2 tsp salt for the noodles. When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

3

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken, pepper and green beans to the pan and stir-fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. Stir through the garlic and ginger, cook for a further 1 min. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

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

5

Once everything has cooked, pop the noodles and hoisin glaze into the pan with the chicken. Mix well to combine and cook for 2-3 mins until everything is piping hot and the sauce has thickened to coat the noodles. Taste and season with salt and pepper if needed. TIP: Add a splash more water if the noodles are a little dry.

6

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