Quick Double Ginger-Teriyaki Chicken Noodle Stir Fry
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Quick Double Ginger-Teriyaki Chicken Noodle Stir Fry

Quick Double Ginger-Teriyaki Chicken Noodle Stir Fry

with Veggies & Coriander

A chicken stir-fry is a takeaway classic, but we think we can do it better at home. Tender veggies, juicy chicken and slurpable egg noodles come together in a snap, with a sweet and savoury teriyaki sauce and an extra punch of flavour coming from the addition of ginger paste. Grab a bowl and eat up!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Allergens:
Gluten
Soy

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

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

1

Carrot

1

Courgette

2 clove

Garlic

½

Lemon

1 packet

Egg Noodles

2 packet

Diced Chicken

1 packet

Ginger Paste

1 packet

Teriyaki Sauce

1 packet

coriander

Not included in your delivery

olive oil

1 tbs

low sodium soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)2997 kJ
Calories716 kcal
Fat12 g
of which saturates2.6 g
Carbohydrate73.1 g
of which sugars16.8 g
Dietary Fibre13 g
Protein77.3 g
Sodium1555 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Meanwhile, trim and halve green beans. Thinly slice carrot and courgette into rounds. Finely chop garlic. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2
2

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add courgette and cook, tossing, until tender, 3-4 minute. Transfer veggies to a bowl.

3
3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Reduce heat to medium, add ginger paste and garlic and cook, tossing until fragrant, 1 minute. • Add teriyaki sauce, the low sodium soy sauce, a squeeze of lemon juice and a splash of water and cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season to taste.

4
4

• Divide teriyaki ginger chicken egg noodle stir-fry between bowls. • Tear over coriander and serve with any remaining lemon wedges. Enjoy!