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.
The quantities provided above are averages only.
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
Ingredients
1 packet
Green beans
1
Carrot
1
Courgette
2 clove
Garlic
½
Lemon
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
2 packet
Diced Chicken
1 packet
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
1 packet
coriander
Not included in your delivery
olive oil
1 tbs
low sodium soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide teriyaki ginger chicken egg noodle stir-fry between bowls. • Tear over coriander and serve with any remaining lemon wedges. Enjoy!