Chicken
Thickly coated in a dark and delicious sauce and tossed with lean protein and vegetables, this classic Chinese noodle dish scores high as a comfort food favourite. You can also throw in any leftover vegetables from the fridge to pump up the veggie quota.
Chop chicken into thirds and set aside. Shred bok choy. Finely grate garlic and ginger. Peel and slice carrot into thin matchsticks. Finely slice spring onions.
Place soy sauce, mirin, hoisin sauce and peanut butter in a large bowl and stir to combine. Add chicken, stir to coat and set aside to marinate for 10 minutes. While the chicken is marinating, continue with step 3.
Place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes to soften, then drain and set aside.
Heat vegetable oil in a wok or large frypan over medium heat. Add garlic, ginger and spring onion and cook, stirring, for 2–3 minutes or until softened and golden.
Add chicken, reserving marinade, and cook for 4 minutes each side or until caramelised and cooked through. Add noodles, carrot, bok choy, sesame oil and reserved marinade and increase heat to high. Cook, tossing the pan, for 2–3 minutes or until vegetables are softened.
Use tongs to toss noodles to coat in sauce. Divide between bowls and serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
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The recipes are so much better than all other meal kits I’ve tried over the years.
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