HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Chicken & Flat Noodles
Honey-Soy Chicken & Flat Noodles

Honey-Soy Chicken & Flat Noodles

with Roasted Peanuts

Family Friendly
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Forget the sticky, greasy take-away noodle dishes you’ve tried in the past, and welcome these noodles into your life! It’s best enjoyed with chopsticks as the noodles are so morish and saucy you'll want to savour every mouthful.

Tags:Kid Friendly

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 knob


2 clove






1 packet

chicken breast

1 packet

flat noodles


1 packet

oyster sauce


1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1 tsp


1 tbs

soy sauce (for the chicken)

(ContainsGluten, Soy)

1 tbs

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tsp

brown sugar

½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2593 kJ
Fat18.5 g
of which saturates3.1 g
Carbohydrate60.3 g
of which sugars16.7 g
Dietary Fibre0 g
Protein50.8 g
Cholesterol0 mg
Sodium2849 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Grate the carrot (unpeeled). Finely grate the ginger and garlic. Zest the lemon to get a pinch, then slice into wedges. Cut the courgette into 1cm batons (or half-moons if you prefer!). Cut the chicken breast into 2cm chunks.


Cook the flat noodles in the boiling water, separating the noodles with a fork, until tender, 4 minutes. Drain and refresh with cold water.


In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Add the ginger, garlic and lemon zest and cook, stirring, until fragrant, 1 minute. Add the honey and soy sauce (for the chicken) and cook until the chicken is coated, 1 minute. Transfer to a medium bowl.


While the chicken is cooking, combine the soy sauce (for the sauce), oyster sauce, brown sugar and a generous squeeze of lemon juice in a small bowl. Set aside.


Return the wok or frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the carrot and courgette and stir-fry until tender, 3-4 minutes. Add the oyster sauce mixture and cook, tossing, until tender and well combined, 30 seconds. Return the honey-soy chicken to the pan, then add the cooked flat noodles and the water. Toss together until heated through. TIP: Seasoning is key in this dish! Taste and add more lemon juice if you like.


Divide the honey-soy chicken and flat noodles between plates. Top with the roasted peanuts. Serve with any remaining lemon wedges.