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Thai Inspired Chicken and Noodle Stir-Fry
Thai Inspired Chicken and Noodle Stir-Fry

Thai Inspired Chicken and Noodle Stir-Fry

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

Sam Richards
Sam RichardsPublished on January 10, 2023

Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Inspired Chicken and Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Egg
Cereals containing gluten
Soya
Sesame

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 20 minutes
DifficultyMedium

Ingredients

serving amount

80

Sugar Snap Peas

1

Carrot

2

Garlic Clove**

210

Diced British Chicken Thigh

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

50

Red Thai Style Paste

50

Ketjap Manis

(Contains: Soya)

5

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

½

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)588 kcal
Energy (kJ)2462 kJ
Fat17.1 g
of which saturates3.8 g
Carbohydrate74.9 g
of which sugars22.8 g
Protein35.9 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Peeler
Pan
Large Saucepan
Sieve

Cooking Instructions and Tips

Get Prepped
1

a) Slice the sugar snap peas in half lengthways.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

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

Cook the Chicken
2

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

b) Once hot, add the diced chicken and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 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.

Bring on the Noodles
3

a) While the chicken browns, bring a large saucepan of water to the boil with 0.25 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Build the Flavour
4

a) Once the chicken has browned, add the sugar snaps, red Thai style paste and garlic to the pan.

b) Stir-fry until fragrant, 1 min.

Combine and Stir
5

a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.

b) Taste and season with salt and pepper if needed.

Serve
6

a) Share the Thai inspired chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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