Sweet Chilli Chicken and Noodle
Stir-fry
An Asian feast for the whole family to enjoy!
Cals 863 · Prot 53 · Carbs 116 · Fat 20
Family Friendly
30 min
An Asian feast for the whole family to enjoy!
Cals 863 · Prot 53 · Carbs 116 · Fat 20
Family Friendly
Ingredients
Stir-fry
Red pepper
1 Piece
Carrot
1 Piece
Sugar snap peas
100 Grams
Spring onion
40 Grams
Soy sauce
9*10*11*
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*
1 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, *10 Wheat, *11 Gluten, *8 Molluscs, *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) | 3610 / 863 |
| Fats (g) | 20.2 |
| of which saturated (g) | 3.6 |
| Carbohydrates (g) | 116 |
| of which sugars (g) | 27.9 |
| Fibers (g) | 12.4 |
| Proteins (g) | 52.6 |
| Salt (g) | 15.4 |
*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 Fry chicken
- Heat a pan over a medium heat with a drizzle of oil.
- Once hot, add the chicken with a pinch of salt.
- Cook for 3 min on each side until golden.
- Add the measured water.
- Cover the pan with a lid.
- Reduce the heat to low.
- 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 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.
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.
4 Boil noodles
- Bring a pot of salted water to the boil.
- Once boiling, add the noodles.
- 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.
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.
- Fry for 1 min further.
- Add the sugar soy mix, water and 0.5 stock cube.
- Stir for 1 min or until dissolved.
- Add the drained noodles and peanuts.
- Cook for a final 1 min.
- Season with salt and pepper to taste.
6 Serve
- Slice the lime into wedges.
- Serve the Sweet Chilli Chicken and Noodle Stir-fry with the pulled chicken on top.
- Add a squeeze of lime juice and the sesame oil.
- Garnish with any remaining lime wedges.
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