Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3620 / 866
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden. Add the measuredwater and cover the pan with a lid. Reduce the heat to low and cook for 10 min.
Tip!Don't feel like pulling the chicken? Cut the chicken into strips before frying.
2 Prep vegetables
Meanwhile, de-seed and finely slice the pepper. Peel and chop the carrot into matchsticks. Trim the sugarsnappeas and halve each one on the diagonal. Slice the springonion into thin sticks. In a small bowl, combine the soysauce, brownsugar and oystersauce. Mix until the sugar has fully dissolved.
3 Pull chicken
Once the chicken is cooked, drain any excess water. Using two forks, pull the chicken and add a pinch of chillipowder(spicy!) and sweetchillisauce. Cook for 1 min further. Cover to keep warm.
4 Boil noodles
Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min. Once tender, drain and run under cold water to keep the noodles from sticking together, then submerge in cold water. Set aside.
Meanwhile, heat a second pan over a high heat with a drizzle of vegetable oil. Stir-fry the pepper and carrot for 2 min. Add the sugarsnappeas and springonion, and fry for 1 min further. Add the sugarsoymix, water and 0.5/0.5/1 stockcube stir for 1 min or until dissolved. Add the drained noodles and peanuts, and cook for a final 1 min. Season with salt and pepper to taste.
Slice the lime into wedges. Divide the stir-fry among plates and top with the pulledchicken. Add a squeeze of lime juice and the sesameoil. Garnish with any remaining lime wedges.