HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStir Fried Hoisin Chicken Noodles
Stir-Fried Hoisin Chicken Noodles

Stir-Fried Hoisin Chicken Noodles

with Pepper and Sugar Snap Peas

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

Tags:WW ApprovedUnder 600 calories
Allergens:EggCereals 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

210 grams

Diced Chicken Thigh

1 sachet

Ginger Puree

2 sachet

Hoisin Sauce


1 sachet


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)2344 kJ
Energy (kcal)560 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate76 g
of which sugars24.0 g
Protein35 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Halve the bell pepper and discard the core and seeds. Slice into thin strips. Chop the sugar snap peas into thirds. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.


Meanwhile, bring a saucepan of water to the boil with 1/4 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.


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


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.


Once everything has cooked, pop the noodles, sugar snap peas 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.


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