Chinese Sichuan Chicken & Noodle Stir-fry

Name: Chinese Sichuan Chicken & Noodle Stir-fry with Peanuts
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 sachet Coriander; 320 g Chicken Thigh; 1 packet Udon Noodles; 1 Carrot; 1 Courgette; 1 Asian Greens; 1 packet Sichuan Garlic Paste; 1 packet roasted peanuts

with Peanuts

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Allergens:

Sesame

•Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Coriander

320 g

Chicken Thigh

1 packet

Udon Noodles

Carrot

Courgette

Asian Greens

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy; )

1 packet

roasted peanuts

(May be present: Tree nuts, Gluten, Milk, Sesame, Soy. )

Nutrition Values

Calories462 kcal

Energy (kJ)1930 kJ

Fat25.9 g

of which saturates5.3 g

Carbohydrate25 g

of which sugars18.3 g

Dietary Fibre5.8 g

Protein36.9 g

Sodium708 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.

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. Chop the chicken thigh into 2cm chunks.

Add the udon noodles 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 wok or frying pan, 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. Set aside in a covered bowl to keep warm.

Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the courgette and carrots 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 mixture, and toss to coat.

Divide the chicken and noodles between bowls and top with the coriander and roasted peanuts.