Sweet Chilli Chicken and Noodle

Stir-fry
An Asian feast for the whole family to enjoy!
1,524 Reviews
Cals 866 · Prot 53 · Carbs 116 · Fat 20
Family Friendly
Try Hello Chef Now
30 min
Sweet Chilli Chicken and Noodle Stir-fry
An Asian feast for the whole family to enjoy!
1,524 Reviews
Cals 866 · Prot 53 · Carbs 116 · Fat 20
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Red pepper
1 Piece
Carrot
1 Piece
Sugar snap peas
100 Grams
Spring onion
40 Grams
Soy sauce 9*
30 ML
Brown sugar
10 Grams
Oyster sauce 8*10*
20 Grams
Salt
0.5 Tsp
Wheat noodles 10*11*
200 Grams
Vegetable oil
2 Tbsp
Water
50 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Salted peanuts 1*
40 Grams
Black pepper
0.5 Tsp
Pulled chicken
Chicken breast
300 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Water
50 ML
Chilli powder
2 Grams
Sweet chilli sauce
40 ML
To serve
Lime
1 Piece
Sesame oil 3*9*
15 ML

Allergens

*9 Soya, *8 Molluscs, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *15 Celery, *1 Peanuts, *3 Sesame Seeds
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) 3620 / 866
Fats (g) 19.8
of which saturated (g) 3.3
Carbohydrates (g) 116
of which sugars (g) 26.4
Fibers (g) 12.4
Proteins (g) 53.4
Salt (g) 10.6
*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

Fry chicken

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 measured water 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.
Prep vegetables

2 Prep vegetables

Meanwhile, de-seed and finely slice the pepper. Peel and chop the carrot into matchsticks. Trim the sugar snap peas and halve each one on the diagonal. Slice the spring onion into thin sticks. In a small bowl, combine the soy sauce, brown sugar and oyster sauce. Mix until the sugar has fully dissolved.
Pull chicken

3 Pull chicken

Once the chicken is cooked, drain any excess water. Using two forks, pull the chicken and add a pinch of chilli powder (spicy!) and sweet chilli sauce. Cook for 1 min further. Cover to keep warm.
Boil noodles

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.
Stir-fry

5 Stir-fry

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 sugar snap peas and spring onion, and fry for 1 min further. Add the sugar soy mix, water and 0.5/0.5/1 stock cube 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.
Serve

6 Serve

Slice the lime into wedges. Divide the stir-fry among plates and top with the pulled chicken. Add a squeeze of lime juice and the sesame oil. Garnish with any remaining lime wedges.
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