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Szechuan Kung Poa Chicken

with Noodles and Sugar Snaps
Recipe Development Team
Recipe Development TeamUpdated on September 23, 2025
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Calories
: 
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Protein
: 
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Total
: 
15 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

-Pop the noodles into a large saucepan and cover with boiling water.

  • Cook the noodles for 4 mins on medium heat and then drain.
2
  • Meanwhile, trim the top form the carrot, halve lengthways, and cut into thin half moons.
  • Roughly chop the coriander.
3
  • Heat a splash of oil in a wok or frying pan over high heat.
  • Add the chicken mini fillets, stir fry until browned 5-6 mins.
  • Add the carrots and stir fry for 3 mins.
4
  • Add the sugar snap peas and Szechuan Kung Pao sauce.
  • Lower the heat to medium, stir to combine and simmer until the chicken is cooked through, another 3-4 mins. Tip: The chicken is cooked, when no longer pink in the middle.
  • Add a splash of water to the sauce if it is getting a bit thick.
5
  • Return the noodles to the pan and cover in the sauce.
  • Cook for another minute to reheat the noodles then remove from the heat.
  • Add a squeeze of lime and the chopped coriander.
6
  • Share the noodles between your bowls and enjoy!
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