Stir-Fried Hoisin Double Chicken Noodles

Name: Stir-Fried Hoisin Double Chicken Noodles with Pepper and Young Pea Pods
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Bell Pepper; 80 grams Young Pea Pods; 2 unit(s) Garlic Clove; 125 grams Egg Noodle Nest; 480 grams Diced British Chicken Breast; 15 grams Ginger Puree; 60 grams Hoisin Sauce; 15 milliliter(s) Soy Sauce; 5 grams Roasted White Sesame Seeds; 1 tbsp Honey; 75 milliliter(s) Water for the Sauce

with Pepper and Young Pea Pods

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Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're using it as a sauce for chicken, veg and egg noodles in a quick stir-fry that's ready in less than 25 minutes.

Tags:

Family Friendly

•High Protein

Allergens:

Egg

•Gluten

•Soja

•Sesamzaad

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.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

80 grams

Young Pea Pods

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

480 grams

Diced British Chicken Breast

15 grams

Ginger Puree

60 grams

Hoisin Sauce

15 milliliter(s)

Soy Sauce

5 grams

Roasted White Sesame Seeds

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2788 kJ

Energy (kcal)666 kcal

Fat7.7 g

of which saturates2 g

Carbohydrate72.6 g

of which sugars23 g

Dietary Fiber6.6 g

Protein72 g

Salt4.1 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Utensils

•Chopping Board

•Grater

•Knife

•Sieve

•Large Saucepan

•Large Frying Pan

•Small Bowl

Instructions

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the young pea pods in half lengthways.

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, pea pods and hoisin glaze to the chicken.

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.

Enjoy!

Step 3 MOD: If you’re doubling up on chicken, cook the recipe in the same way.