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.
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.
free range chicken thighs
fresh hokkien noodles(ContainsGluten)
Thai chilli jam(ContainsSoy)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
Bring a kettle full of water to the boil. To prepare the ingredients, trim the chicken and cut it into 2 cm slices. Peel and slice the carrot on the diagonal. Cut the red capsicum into strips, peel and crush the garlic, juice the lemon, and pick the basil leaves.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the 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).
Place the fresh Hokkien noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 2 minutes, separate with a fork and then drain. Note: be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it!
In a small bowl, combine the Thai chilli jam and salt-reduced soy sauce with a splash of water.
Place the same wok over a medium-high heat. Add the carrot, red capsicum 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, then remove from the heat and stir through the basil leaves.
To serve, divide the stir-fry between serving bowls.