HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStir Fried Hoisin Chicken Noodles With King Prawns
Stir-Fried Hoisin Chicken Noodles with King Prawns

Stir-Fried Hoisin Chicken Noodles with King Prawns

with Pepper, Sugar Snap Peas and Cashews

Custom recipe
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This Stir-Fried Hoisin Chicken Noodles with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:NutsEggCereals containing glutenSoyaCrustaceans

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)


1 unit(s)

Spring Onion

25 grams

Cashew Nuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

210 grams

Diced Chicken Thigh

64 grams

Hoisin Sauce


15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

150 grams

King Prawns


Not included in your delivery

1 sachet


50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2828 kJ
Energy (kcal)676 kcal
Fat19.1 g
of which saturates4.4 g
Carbohydrate77.4 g
of which sugars24.7 g
Protein48.8 g
Salt4.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
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 snaps 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 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 (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, 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 snaps 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 the noodles are a little dry.


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