Express: Thai Chicken Noodle Stir-Fry
with Pre-prepped Ingredients
Whip up a flavourful 20-Minute Thai Chicken Noodle Stir-Fry, packed with tender chicken, crisp veggies, and a deliciously savoury-sweet sauce!
NEW
Cals 606 · Prot 56 · Carbs 43 · Fat 13
Express
Family Friendly
20 min
Whip up a flavourful 20-Minute Thai Chicken Noodle Stir-Fry, packed with tender chicken, crisp veggies, and a deliciously savoury-sweet sauce!
NEW
Cals 606 · Prot 56 · Carbs 43 · Fat 13
Express
Family Friendly
Ingredients
Noodles
Chicken cubes
400 Grams
Thick rice noodles
100 Grams
Broccoli florets
150 Grams
Sliced Pepper
100 Grams
Sauce
Garlic paste
10 Grams
Dark soy sauce
9*10*11*
20 ML
Sweet soy sauce
9*10*11*14*
15 ML
Oyster sauce
8*10*
20 Grams
Rice vinegar
15 ML
Fish sauce
6*10*
10 ML
White sugar
5 Grams
Lime
1 Piece
To serve
Salted peanuts
1*
40 Grams
Chopped Spring onion
40 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *8 Molluscs, *6 Fish, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2120 / 606 |
| Fats (g) | 13 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 18.7 |
| Fibers (g) | 6.7 |
| Proteins (g) | 56.2 |
| Salt (g) | 9.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Soak noodles
- Boil a kettle of water.
- To a large bowl, add the noodles with a good pinch of salt, and pour the hot water over.
- Cover with a lid or cling film, and leave to soak for 10 min.
- Drain once tender, and rinse with cold water.
2 Fry chicken
- Meanwhile, heat a large frying pan or wok over a medium-high heat with a drizzle of oil.
- Fry the chicken with a pinch of salt for 5-6 min until cooked through.
- Remove the chicken and retain the pan.
3 Fry veg
- Return the pan to the heat with another drizzle of oil.
- Add the broccoli and peppers.
- Fry for 2-3 min until slightly softened
Tip! Add a splash of water during cooking to help the veg cook faster.
4 Add noodles and sauce
- Add the cooked noodles and chicken back to the pan.
- Add the garlic paste, soy sauces, oyster sauce, rice vinegar, fish sauce, sugar and 50 ml of water.
- Stir-fry for 2-3 min, until the sauce has slightly reduced.
5 Serve
- Meanwhile, crush the peanuts and cut the lime into wedges.
- Serve the Thai Chicken Noodle Stir-Fry topped with the crushed peanuts, spring onions and a squeeze of lime juice.
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