Chinese-Style Chicken Noodle Stir-fry
with Asian Greens & Peanuts
This four-step dinner delight is not only super quick but super tasty! Packed with our personal favourite noodles, egg noodles and brimming with bright veggies and teriyaki chicken, all this meal needs is a few hungry chefs to devour it - that's where you come in!
The quantities provided above are averages only.
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.
Ingredients
1
carrot
1 bag
green beans
1 packet
chicken tenderloins
1 packet
egg noodles
(Contains: Gluten, Eggs, Wheat;)
1 packet
ginger paste
1 packet
teriyaki sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
Asian greens
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tbs
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. Cut carrot into thin rounds. Trim and halve the green beans. Roughly chop Asian greens. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add green beans, carrot and a splash of water, and cook, tossing, until tender, 4-6 minutes. Add Asian greens and the soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl. • Meanwhile, cut chicken tenderloins into 2cm chunks.
• Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add ginger paste and cook, tossing, until fragrant, 1 minute. • Return veggies to the frying pan, then add noodles, oyster sauce, the brown sugar, vinegar and a splash of water. Toss to combine and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide the Chinese-Style chicken noodle stir-fry between bowls. • Top with crushed peanuts to serve. Enjoy!
