Chinese Sichuan Chicken & Noodle Stir-Fry

Name: Chinese Sichuan Chicken & Noodle Stir-Fry with Roasted Peanuts
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 unit courgette; 1 unit carrot; 1 bunch Asian Greens; 1 bunch coriander; 1 packet chicken thigh; ½ packet udon noodles; 2 tbs soy sauce; 1 packet Sichuan garlic paste; 1 tsp sesame oil; 1 packet roasted peanuts

with Roasted Peanuts

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With a sensational combination of textures and sweet and spicy Asian flavours, including our signature Sichuan garlic paste, you won't believe you made this yourself – and in roughly half an hour too!

Allergens:

Gluten(Wheat)

•Gluten

•Soy

•Sesame

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

courgette

1 unit

carrot

1 bunch

Asian Greens

1 bunch

coriander

1 packet

chicken thigh

½ packet

udon noodles

(Contains: Gluten(Wheat); )

1 packet

Sichuan garlic paste

(Contains: Soy, Sesame; )

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy; )

1 tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

/ per serving

Calories2920 kcal

Fat26 g

of which saturates4.4 g

Carbohydrate68.6 g

of which sugars16 g

Protein42.1 g

Sodium2270 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Pan

•Wok

Cooking Steps

Bring a medium saucepan of water to the boil. Cut the courgette into 1cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.

While the noodles are cooking, combine the soy sauce, Sichuan garlic paste and sesame oil in a small bowl and set aside.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan or wok to a mediumhigh heat with a drizzle of olive oil. When the oil is hot, add the courgette and carrot and cook, until softened, 3-4 minutes. Add the Asian greens and cook until slightly wilted, 1-2 minutes. Add the noodles, chicken and the Sichuan sauce mixture, and toss to coat.