Hoisin Chicken Noodle Stir-Fry
with scallions & peanuts3.5(192)
Calories
:
634 kcalProtein
:
29.4g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Soja
- Tarwe
- Sesamzaad
- Pinda's
- Gluten
- Pistachenoten
- Macadamianoten
- Amandelnoten
- Noten
- Hazelnoten
- Pecannoten
- Sesamzaad
- Walnoten
- Paranoten
- Cashewnoten
- May contain traces of allergens
We've already chopped the ginger, garlic and red chili pepper for you, so this dish will be ready in no time!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 g
Garlic-ginger-chili mix
75 g
Sliced carrots
½ piece
Bell pepper
½ bunch
Scallions
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Lime
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
100 g
Chicken thigh strips
Not included in your delivery
½ tablespoon
Sunflower oil
¾ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2653 kJ
Calories634 kcal
Fat29.3 g
Saturated Fat6.3 g
Carbohydrate60.3 g
Sugar15.2 g
Dietary Fiber8.8 g
Protein29.4 g
Salt2.7 g
Potassium303.2 mg
Calcium62.7 mg
Iron15.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Wok or sautépan
•Pan
Cooking Steps
1
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the chicken with the garlic-ginger-chili mix* for 3 - 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cut the bell pepper into thin strips.
*Take care, this ingredient is spicy! Use as preferred.
2
- Boil plenty of salted water in a pot or saucepan and cook the noodles with the carrots for 3 - 4 minutes. Reserve some of the cooking liquid, then drain.
- Meanwhile, finely chop the scallions. Reserve some of the scallion greens to use later as garnish.
- Return the noodles and carrots to the pot, add the sesame oil and toss well to coat.
3
- Add the scallions and the bell pepper to the wok and fry for 4 - 6 minutes.
- Quarter the lime.
- Add the noodles and carrots, hoisin sauce, soy sauce, the juice of 1 lime wedge per person and a splash of cooking liquid as preferred.
- Cook for 1 more minute, seasoning to taste with salt and pepper.
4
- Serve the noodles on deep plates.
- Garnish with the peanuts and the reserved scallion greens.
- Serve with the remaining lime wedges.
