Sweet Chilli Chicken and Noodle

Name: Sweet Chilli Chicken and Noodle Stir-fry
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red pepper; 1 Piece of Carrot; 100 Grams of Sugar snap peas; 40 Grams of Spring onion; 30 ML of Soy sauce; 10 Grams of Brown sugar; 20 Grams of Oyster sauce; 1 Tsp of Salt; 200 Grams of Wheat noodles; 2 Tbsp of Vegetable oil; 50 ML of Water; 1 Piece of Chicken stock cube; 40 Grams of Salted peanuts; 1 Tsp of Black pepper; 300 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 50 ML of Water; 2 Grams of Chilli powder; 40 ML of Sweet chilli sauce; 1 Piece of Lime; 15 ML of Sesame oil

Stir-fry

An Asian feast for the whole family to enjoy!

372 Reviews

Cals 853 · Prot 54 · Carbs 115 · Fat 20

Family Friendly

30 min

Sweet Chilli Chicken and Noodle Stir-fry

An Asian feast for the whole family to enjoy!

372 Reviews

Cals 853 · Prot 54 · Carbs 115 · 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*

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, *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)	3566 / 853
Fats (g)	19.7
of which saturated (g)	3.2
Carbohydrates (g)	115
of which sugars (g)	26.5
Fibers (g)	12.4
Proteins (g)	53.5
Salt (g)	14

*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 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.

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 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.

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 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.

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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