Stir-Fried Hoisin Chicken Breast Noodles
with Pepper, Sugar Snap Peas and Cashews
A customer favourite, this Stir-Fried Hoisin Chicken Noodles is a tried-and-tested recipe that always wins with a crowd.
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
1
Bell Pepper
(May contain Celery)
80
Sugar Snap Peas
1
Garlic Clove
1
Ginger
25
Cashew Nuts
(Contains Nuts May contain 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
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the sugar snap peas into 3 pieces.
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.
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 0.25 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. It's cooked when no longer pink in the middle.
Stir in the garlic and ginger, then fry for 1 min.
While the chicken noodles cook, in a small bowl, combine the hoisin sauce, honey, soy sauce and water for the sauce (see pantry for amount). 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, sugar snaps 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!
Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
