Sweet Chilli Chicken Noodle Stir Fry

Name: Sweet Chilli Chicken Noodle Stir Fry
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2.5 tbs Thai Sweet Chilli Sauce; 1.5 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs water; 1.5 packet Hokkien Noodles; 1 tbs vegetable oil; 700 g chicken thigh; 2 carrots; 1 capsicum; 1 bunch spring onions; 2 clove garlic; 1 lime; 1 bunch basil

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

Tags:

Kid Friendly

•Egg Free

•Lactose free

•Spicy

•Kid Friendly

Allergens:

Soy

•Gluten

•Eggs

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

2.5 tbs

Thai Sweet Chilli Sauce

1.5 packet

Hokkien Noodles

(Contains: Gluten, Eggs;)

700 g

chicken thigh

carrots

capsicum

1 bunch

spring onions

2 clove

garlic

lime

1 bunch

basil

Not included in your delivery

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

water

1 tbs

vegetable oil

Nutritional Values

per serving

Calories3080 kcal

Fat20 g

of which saturates4.7 g

Carbohydrate82.5 g

of which sugars11.4 g

Protein50.5 g

Sodium662 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Kettle

•Small Bowl

•Bowl

•Plate

•Wok

Cooking Steps

To prepare the ingredients, chop the chicken thighs into 2 cm thick pieces. Peel the carrots and slice them into 3 mm discs on the diagonal. Slice the capsicum into strips and the spring onion on the diagonal. Peel and crush the garlic. Juice the lime and pick the basil leaves.

Bring a kettle full of water to the boil. In a small bowl, combine the Thai sweet chilli sauce and soy sauce with the water. Set aside.

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

Heat the vegetable oil in a large wok or frying pan over a high heat. Add the chopped chicken thighs and stir fry for 4-5 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 4).

Place the same wok over a high heat. Add the carrot, capsicum, spring onion and garlic and stir fry for 2 minutes or until vegetables have softened. Add the sweet chilli 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 lime juice and then remove from the heat and stir through the basil leaves.

Divide the stir fry between serving bowls. Enjoy!