Hoisin Chicken Noodles

Name: Hoisin Chicken Noodles with pak choi and sesame seeds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Onion; 2 sachet(s) Hoisin Sauce; 440 grams Udon Noodles; 10 grams Sesame Seeds; 300 grams Diced Irish Chicken Breast; 1 sachet(s) Sweet Asian Sauce; 1 unit(s) Pak Choi; 120 grams Coleslaw Mix; 1 unit(s) Ginger; 2 sachet(s) Thai Style Spice Mix; to taste Water; to taste Oil; to taste Salt; to taste Pepper

with pak choi and sesame seeds

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Calories

:

640 kcal

Protein

:

53.2g protein

Total

:

20 minutes

Difficulty

:

Medium

Protein Rich

Quick

Calorie Smart

Family Friendly

Eat Me First

Allergens:

Soya
Cereals containing gluten
Wheat
Sesame

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.

Ingredients

Serving amount

1 unit(s)

Onion

2 sachet(s)

Hoisin Sauce

(Contains: Soya)

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

10 grams

Sesame Seeds

(Contains: Sesame)

300 grams

Diced Irish Chicken Breast

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Pak Choi

120 grams

Coleslaw Mix

1 unit(s)

Ginger

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2676 kJ

Energy (kcal)640 kcal

Fat7.4 g

of which saturates1.4 g

Carbohydrate90.3 g

of which sugars23.9 g

Dietary Fiber9.1 g

Protein53.2 g

Salt3 g

Potassium285.2 mg

Calcium57.9 mg

Iron0.8 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 your delivered box.

Utensils

•Grater

•Pan with Lid

•Colander

Cooking Steps

1

Boil a large pot of salted water.
Add the noodles 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 stop them sticking together.

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

2

Halve, peel and thinly slice the onion.
Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken, onion and Thai spice. Season with salt and pepper.
Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

3

Meanwhile, trim the pak choi and quarter lengthways. Peel and grate the ginger.
Add the pak choi and coleslaw mix to the pan and fry until veg is softened and chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Stir in the ginger, hoisin sauce and sweet Asian Sauce. Simmer for 2-3 mins.
Add the noodles and toss to coat.
Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.