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Sweet Chilli Chicken Noodle Stir Fry

Sweet Chilli Chicken Noodle Stir Fry

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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 FriendlyEgg FreeLactose freeSpicyKid Friendly
Allergens:SoyGlutenEgg

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 difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2.5 tbs

Thai sweet chilli sauce

1.5 packet

hokkien noodles

(ContainsGluten, Egg)

700 g

chicken thigh

2

carrots

1

capsicum

1 bunch

spring onions

2 clove

garlic

1

lime

1 bunch

basil

Not included in your delivery

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

water

1 tbs

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3080 kJ
Fat20 g
of which saturates4.7 g
Carbohydrate82.5 g
of which sugars11.4 g
Dietary Fibre0 g
Protein50.5 g
Cholesterol0 mg
Sodium662 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Kettle
Small Bowl
Bowl
Plate
Wok
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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).

5

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.

6

Divide the stir fry between serving bowls. Enjoy!