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Chinese Sichuan Chicken & Noodle Stir-Fry

Chinese Sichuan Chicken & Noodle Stir-Fry

with Roasted Peanuts

Explorer
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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:GlutenSoyFishSesamePeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

courgette

1 unit

carrot

1 bunch

Asian greens

1 bunch

coriander

1 packet

chicken thighs

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentSoy, Tree Nuts, Gluten, Sesame, Milk)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

sesame oil

(ContainsSesame)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2920 kJ
Fat26 g
of which saturates4.4 g
Carbohydrate68.6 g
of which sugars16 g
Protein42.1 g
Sodium2270 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Wok
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

Divide the Chinese Sichuan chicken and noodle stir-fry between bowls and top with the coriander and roasted peanuts.