Fragrant Asian Chicken Noodle Stir-Fry
with Greens Beans & Crushed Peanuts
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger paste and crunchy peanuts, you're in for a quickly cooked taste sensation that'll have you running for more.
This recipe is under 650kcal per serving.
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 bag
green beans
1 packet
chicken thigh
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Asian greens
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
½ tbs
brown sugar
¼ cup
water
1 tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Trim and halve green beans. Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Add Asian greens and cook, tossing until wilted, 1 minute. Transfer to a bowl.
• Meanwhile, 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.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium, add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, the vinegar and the water and cook, sitrring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season with pepper.
• Divide the Asian-style chicken noodle stir-fry with greens between bowls. • Top with crushed peanuts to serve. Enjoy!