Stir-Fried Hoisin Chicken Noodles

Name: Stir-Fried Hoisin Chicken Noodles with Pepper, Green Beans and Cashews
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Bell Pepper; 80 Green Beans; 1 Garlic Clove**; 1 Ginger; 1 Spring Onion; 12.5 Cashew Nuts; 2 Egg Noodle Nest; 210 Diced Chicken Thigh; 64 Hoisin Sauce; 15 Soy Sauce; 50 Water for the Sauce; 1 Honey

with Pepper, Green Beans and Cashews

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These Stir-Fried Hoisin Chicken Noodles are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Meal Prep

Allergens:

Tree nuts

•Egg

•Gluten

•Soja

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Sellerie)

Green Beans

Garlic Clove**

Ginger

Spring Onion

12.5

Cashew Nuts

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Egg Noodle Nest

(Contains: Egg, Gluten)

210

Diced Chicken Thigh

Hoisin Sauce

(Contains: Soja)

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

Water for the Sauce

Honey

Nutritional information

Energy (kcal)586 kcal

Energy (kJ)2453 kJ

Fat15.4 g

of which saturates3.6 g

Carbohydrate75.5 g

of which sugars23.8 g

Protein35.4 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grill Pan

•Sieve

•Medium Saucepan

•Bowl

•Measuring Cups

Instructions

Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop 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 on 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.

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

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

While the chicken and noodles cook, pop the hoisin sauce, soy sauce, honey 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, green beans 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. Add a splash of water if it's a little thick.