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Chicken & Hokkien Noodle Stir Fry

Chicken & Hokkien Noodle Stir Fry

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Use your noodle and choose noodles! This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you this Thai chilli jam – the perfect balance of spicy and tasty. After this, we reckon you’ll be losing the Thai takeaway’s number too.

Tags:Eat Me FirstHigh ProteinLactose freeSpicyUnder 30 Minutes
Allergens:GlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

3

chicken thigh

⅔ packet

fresh hokkien noodles

(ContainsGluten)

1

carrot

½

red capsicum

1 bunch

spring onions

1 clove

garlic

2 tbs

Thai chilli jam

(ContainsSoy)

½

lemon

1 bunch

basil

Not included in your delivery

1 tsp

vegetable oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2380 kJ
Fat18.6 g
of which saturates4.3 g
Carbohydrate54.7 g
of which sugars10.8 g
Dietary Fibre0 g
Protein40.8 g
Sodium815 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Peeler
Pan
Plate
Large Bowl
Small Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, trim the chicken thighs and cut into 2 cm slices. Peel the carrot, and cut it and the spring onions diagonally. Cut the red capsicum into strips. Peel and crush the garlic. Juice the lemon and pick the basil leaves. Bring a kettle full of water to the boil.

2

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chopped chicken thighs and stir fry for 2-3 minutes or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 5).

3

Place the hokkien noodles in a heatproof bowl, pour over boiling water and allow to soak for 1 minute. Drain.

4

In a small bowl, combine the Thai chilli jam and soy sauce with a splash of water.

5

Place the same wok over a medium-high heat. Add the carrot, capsicum, spring onion and garlic and stir fry for 1 minute. Add the chilli jam mixture to the wok with the hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice and then remove from the heat and stir through the basil leaves.

6

Divide the stir fry between serving bowls.