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Stir-Fried Hoisin Chicken Noodles

Stir-Fried Hoisin Chicken Noodles

with Pepper, Sugar Snap Peas and Peanuts

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These Stir-Fried Hoisin Chicken Noodles are a crowd pleaser and are one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Under 650 caloriesFamily Friendly
Allergens:PeanutEggCereals 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)

Green Pepper

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

25 grams

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

210 grams

Diced Chicken Thigh

1 sachet

Ginger Puree

64 grams

Hoisin Sauce


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2560 kJ
Energy (kcal)612 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate70 g
of which sugars20.0 g
Protein39 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Halve the 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. Roughly chop the peanuts. Heat a large frying pan over medium heat (no oil). Once hot, add the peanuts and dry-fry, 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.


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.


Return the 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 golden brown on the outside and cooked through, 8-10 mins. Stir through the garlic and ginger puree, 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.


While the chicken and noodles cook, pop the hoisin sauce, soy sauce, sugar and water for the sauce (see ingredients for both amounts) into a small bowl. 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 toasted peanuts and spring onion. Enjoy!