Stir-Fried Hoisin Diced Chicken Breast Noodles
with Pepper, Mangetout and Cashews
- Nuts
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
- Sesame
- Nuts
- Peanut
.This Stir-Fried Hoisin Diced Chicken Breast Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
1
Bell Pepper
(May be present: Celery)
80
Mangetout
1
Garlic Clove
1
Ginger
25
Cashew Nuts
(Contains: Nuts May be present: Sesame, Nuts, Peanut)
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
260
Diced British Chicken Breast
64
Hoisin Sauce
(Contains: Soya)
15
Honey
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
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 cook until tender, 4 mins.
Once cooked, drain in a sieve and run 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. 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 in 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 pantry 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's cooked, add the noodles, mangetout and hoisin glaze to the chicken.
Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles, 2-3 mins.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the hoisin chicken noodles between your bowls.
Sprinkle over the cashew nuts to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin-based sauce delivers a sweet, rich flavour that many find reminiscent of a takeaway; some find it a little too sweet or one-dimensional and suggest balancing it with a touch of extra soy sauce.
- Ease of prep: This is a quick, straightforward stir-fry that comes together easily, and several people noted that even children and less experienced cooks managed it confidently.
- Suggestions: Use ginger paste instead of fresh ginger, or add only half the fresh ginger provided, as many found the full amount overpowering. Adding the mangetout a couple of minutes earlier, or cooking it longer, helps if you prefer it softer rather than crunchy.
- Next-day meals: Leftovers work well for lunch the next day, and the dish is filling enough that some found it went further than expected.
- Portions: Some felt the chicken quantity was a little light for two people, and adding an extra 30-50g can help if you prefer a more generous serving.
- Vegetables: A number of people enjoyed the dish but felt it could benefit from an extra vegetable such as onion, mushrooms, or green beans alongside the pepper and mangetout.
