Hoisin Chicken Noodles
with scallions and peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken thigh strips
50 g
Mie noodles
(Contains Wheat)
10 g
Garlic-ginger-chili mix
75 g
Sliced carrots
½ piece
Bell pepper
½ bunch
Scallions
25 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
5 milliliters
Sesame oil
(Contains Sesame)
½ piece
Lime
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
Sunflower oil
¾ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry chicken with the garlic-ginger-chili mix* for 3 - 5 minutes. Season with salt and pepper.
- Meanwhile, finely chop the scallions. Reserve a small part of the scallion greens to use as garnish later.
- Cut the bell pepper into thin strips.
*Take care, this ingredient is spicy! Use as preferred.
- Boil plenty of salted water in a pot or saucepan. Boil the noodles and sliced carrots for 3 - 4 minutes. Reserve some of the cooking liquid, then drain and back to the pot.
- Add the sesame oil and toss well to coat.
- Add the scallions and the bell pepper to the wok or deep frying pan and fry for another 4 - 6 minutes.
- Quarter the lime.
- Add the noodles and carrots, hoisin sauce, soy sauce, the juice of 1 lime wedge per person and a splash of cooking liquid as preferred. Heat for 1 more minute. Season with salt and pepper.
- Serve the noodles on deep plates.
- Garnish with the peanuts and the reserved scallion greens.
- Serve with the rest of the lime wedges.
Did you know... peanuts are a great source of vitamins and minerals, in particular vitamin E and magnesium. Vitamin E supports the immune system, while magnesium keeps bones and muscles healthy. Just one handful of peanuts provides a fifth of the RDA of both these nutrients.