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

Stir-Fried Hoisin Chicken Noodles

with Pepper and Sugar Snap Peas


Family Friendly
Under 650 calories
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 Thigh

15 grams

Ginger Puree

64 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)2536 kJ
Energy (kcal)606 kcal
Fat16 g
of which saturates4.5 g
Carbohydrate74.9 g
of which sugars24.2 g
Protein42.5 g
Salt4.59 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Small Bowl



a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the sugar snap peas into 3 pieces.

b) Peel and grate the garlic (or use a garlic press). 


a) Meanwhile, bring a large saucepan of water to the boil with 0.5 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. Set aside for later.


a) Heat a drizzle of oil in a large frying pan on medium-high.

b) Once hot, add the chicken and sliced pepper. 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. It's cooked when no longer pink in the middle.

c) Add the garlic and ginger puree, stir-fry until fragrant, 1 min.


a) While the chicken cooks, in a small bowl, combine the hoisin sauce, soy sauce, honey and water for the sauce (see pantry for both amounts).


a) Once everything's cooked, add the noodles, sugar snap peas and hoisin glaze to the chicken and peppers.

b) Mix well to combine and simmer until everything's piping hot and the sauce has thickened slightly, 2-3 mins.

c) Season to taste. Add a splash of water if you feel it needs it.


a) Share the hoisin chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.