HelloHero: Spiced Chicken & Crunchy Noodles
with Pea Pods & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - It's a killer combo that works a treat with succulent chickenstrips. We've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
330 g
Chicken Tenderloins
1 packet
Slaw Mix
1 packet
Baby Spinach Leaves
1 packet
Coriander
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Garlic Aioli
1 sachet
Sweet Soy Seasoning
1 packet
Crunchy Fried Noodles
Not included in your delivery
1 drizzle
olive oil
½ tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Trim and roughly chop pea pods.
• In a medium bowl, combine garlic aioli, the soy sauce, a drizzle of vinegar
and a pinch of salt and pepper. Set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
When oil is hot, stir-fry sweet soy seasoning and pork strips until golden,
2-3 minutes (cook in batches if your pan is getting crowded!).
• Remove pan from heat. Stir in sweet chilli sauce and a splash of water.
Toss pork to coat. Season with salt and pepper to taste.
• To bowl with aioli dressing, add slaw mix, pea pods and baby spinach
leaves. Toss to combine. Season to taste.
• Divide pea pods and spinach slaw between bowls.
• Top with spiced pork, spooning over any remaining sauce from the pan.
• Sprinkle with crunchy fried noodles. Tear over coriander to serve. Enjoy!
