Char Siu Chicken Noodle Stir-Fry
with Pepper and Onion
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using paneer to absorb the delicious flavours.
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.
Ingredients
260 grams
Diced British Chicken Breast
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
125 grams
Char Siu Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle for the noodles.
Cut the bell pepper and onion into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.
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.
Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Cover and set aside.
Pop the pan back on high heat. Add the pepper and onion chunks, season with salt and pepper and stir-fry until charred, 5-6 mins.
Add the garlic and stir-fry for a further 30 secs. Stir in the char sui paste, soy and water for the sauce (see pantry for amount).
Add the chicken back into the pan, then lower the heat and simmer until the sauce has slightly thickened, 1-2 mins.
Once the sauce has thickened, stir the cooked noodles into the pan.
Toss together so the noodles are nicely coated in the sauce. Add a splash more water if you feel it needs it.
Share the char sui chicken noodles out between your bowls and tuck in.
Enjoy!
Step 3 MOD: Put the frying pan on medium-high heat with a drizzle of oil instead. Once hot, fry the chicken, 8-10 mins. Set aside, then add back into the pan with the veg in the next step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
