Plant-Based Chick’n & Egg Noodle Stir-Fry
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Plant-Based Chick’n & Egg Noodle Stir-Fry

Plant-Based Chick’n & Egg Noodle Stir-Fry

with Veggies & Crispy Shallots

You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and plant-based chicken strips. Grab a fork, you don’t want to miss out.

We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Quick
Climate Superstar
Allergens:
Egg
Gluten
Wheat
Soy
Sulphites

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1

carrot

1

zucchini

1 packet

kecap manis

(Contains Gluten, Soy, Sulphites, Wheat;)

1 packet

sweet chilli sauce

1 pinch

chilli flakes

1 packet

garlic paste

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 bag

baby spinach leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains Gluten, Soy;)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2840 kJ
Fat16.6 g
of which saturates4.1 g
Carbohydrate90.3 g
of which sugars45.1 g
Protein42.7 g
Sodium3099 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 4-5 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

2
2

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Add cooked noodles and veggies to pan. Add baby spinach leaves and sauce mixture and toss until combined, 1 minute. Season with pepper.

4
4

• Divide plant-based chick'n egg noodle stir-fry between bowls. • Top with crispy shallots and a pinch of chilli flakes to serve. Enjoy!