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Hoisin Chicken Noodles
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Hoisin Chicken Noodles

Hoisin Chicken Noodles

with roasted broccoli and onion

Hoisin is a thick, sweet and salty sauce popular in Cantonese cuisine. It's most commonly used to marinate meat or poultry which is why in this recipe it pairs perfectly with succulent chicken and tender veg.

Family Friendly
Under 650 calories
Total Time50 minutes
Cooking Time30 minutes


Serving amount

1 piece


1 piece


½ piece


2 sachet

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

300 g

Udon Noodles

(Contains Wheat)

1 sachet

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet

Soy Sauce

(Contains Soya, Wheat)

260 g

Diced Chicken Breast

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)483 kcal
Energy (kJ)2019 kJ
Fat8.2 g
of which saturates1.6 g
Carbohydrate59.5 g
of which sugars10.5 g
Dietary Fiber0 g
Protein41.6 g
Cholesterol0 mg
Salt2.81 g
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.


Baking Sheet with Baking Paper


Get Prepped
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into wedges.
  • Cut half the broccoli (double for 4p) into florets (like small trees). Halve any large florets.
Roast the Veg
  • Pop the chopped broccoli and onion onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper and toss to coat.
  • When the oven is hot, roast on the middle shelf until veg is tender, 18-20 mins.
Cook the Noodles
  • Meanwhile, boil a large pot of water for the udon noodles.
  • Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you're in a hurry you can boil the water in your kettle.

Toast the Seeds
  • Meanwhile, place a large pan on medium heat (no oil).
  • Once hot, add the sesame seeds and lightly toast, stirring regularly, 2-3 mins.
  • Once toasted, transfer to a small bowl and set aside.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Add the chicken. Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

Glaze the Chicken
  • Fry the chicken until golden and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add hoisin sauce, soy sauce, garlic and 75ml water (double for 4p).
  • Simmer until thickened, 3-4 mins.

TIP: Add a splash of water to loosen the sauce if needed.

Dish Up
  • When everything is ready, divide the noodles between your plates.
  • Top with the glazed chicken, roasted onion and broccoli.
  • Spoon over the remaining hoisin sauce from the pan.
  • Scatter over the toasted sesame seeds to finish.