Chinese Sichuan Chicken & Noodle Stir-Fry
with Roasted Peanuts
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
zucchini
1 unit
carrot
1 bunch
Asian greens
1 bag
coriander
1 packet
chicken thigh
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 tub
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
sesame oil
(Contains Sesame;)
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the zucchini into 1cm chunks. Thinly slice the carrot (unpeeled) into half moons. Roughly chop the Asian greens. Roughly chop the coriander. Finely grate the ginger. Chop the chicken thigh into 2cm chunks.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 2-3 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. Set aside in a covered bowl to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrot and cook until softened, 3-4 minutes. Add the Asian greens and ginger and cook until slightly wilted and fragrant, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture and toss to coat.
Divide the Chinese Sichuan chicken and noodle stir-fry between bowls and top with the coriander and roasted peanuts.