Chicken Egg Noodle Stir-Fry
with Veggies & Crispy Shallots
You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of egg noodles to tangle up the veggies and chicken tenders. Grab a fork, you don’t want to miss out.
This recipe is under 650kcal per serving.
We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1
carrot
1
zucchini
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
sweet chilli sauce
1 pinch
chilli flakes
1 packet
garlic paste
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 4-5 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, the white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl. Season.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Add cooked noodles and veggies to pan. Add baby spinach leaves and sauce mixture and toss until combined, 1 minute. Season with pepper.
• Divide chicken egg noodle stir-fry between bowls. • Top with crispy shallots and a pinch of chilli flakes to serve. Enjoy!