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Chinese Sichuan Chicken & Noodle Stir-Fry

Chinese Sichuan Chicken & Noodle Stir-Fry

with Roasted Peanuts

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With a sensational combination of textures and sweet and spicy Asian flavours, including our signature Sichuan garlic paste, you won't believe you made this yourself – and in roughly half an hour too!

Tags:Low Calorie
Allergens:GlutenSoyFishSesameSulphitesPeanuts
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

zucchini

1 unit

carrot

1 bunch

Asian greens

1 bag

coriander

1 packet

chicken thighs

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentSoy, Tree Nuts, Milk, Sesame)

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

sesame oil

(ContainsSesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat22.3 g
of which saturates4.7 g
Carbohydrate42.2 g
of which sugars15.4 g
Protein38.9 g
Sodium1650 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Wok
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Bring a medium saucepan of water to the boil. Cut the zucchini into 1cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.

COOK THE NOODLES
COOK THE NOODLES
2

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.

MAKE THE SAUCE
MAKE THE SAUCE
3

While the noodles are cooking, combine the soy sauce, Sichuan garlic paste and sesame oil in a small bowl and set aside.

COOK THE CHICKEN
COOK THE CHICKEN
4

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm.

COOK THE VEGGIES
COOK THE VEGGIES
5

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrot and cook until softened, 3-4 minutes. Add the Asian greens and cook until slightly wilted, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture and toss to coat.

SERVE
SERVE
6

Divide the chicken and noodles between bowls and top with the coriander and roasted peanuts. TIP: For the low-calorie option, serve with 1/2 the noodles and omit the peanuts.