Honey-Soy Chicken & Flat Noodles
with Roasted Peanuts
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.
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
carrot
1 knob
ginger
2 clove
garlic
½
lemon
1
courgette
1 packet
chicken breast
1 packet
flat noodles
(Contains Gluten; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
1 tsp
honey
1 tbs
soy sauce (for the chicken)
(Contains Gluten, Soy; )
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy; )
1 tsp
brown sugar
½ tbs
water
Nutrition Values
Utensils
Instructions
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.