Hoisin Chicken Stir-Fry with Egg Noodles and Cashews

• 1 Bell Pepper
• 80g Green Beans
• 1 Garlic Clove
• 1 Ginger (small piece)
• 1 Spring Onion
• 12g Cashew Nuts
• 2 nests Egg Noodles
• 210g Diced Chicken Thigh
• 64g Hoisin Sauce
• 15ml Soy Sauce
• 14.8 ml Honey
• 50ml Water for the Sauce
• Oil for frying
• Salt and Pepper to taste

Steps

1. 1

   Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds.

2. 2

   Peel and grate the garlic and ginger. Trim and thinly slice the spring onion.

3. 3

   Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. Once toasted, pop into a small bowl.

4. 4

   Meanwhile, bring a saucepan of water to the boil with 1/4 tsp salt. Once boiling, add the noodles and green beans and bring back to the boil. Cook until tender, about 4 mins. Drain in a sieve.

5. 5

   While the chicken and noodles cook, pop the hoisin sauce, soy sauce, honey and water for the sauce into a small bowl. Mix well and set aside.

6. 6

   Return the frying pan to medium-high heat with a drizzle of oil. Once hot, add the chicken and pepper and stir-fry until the chicken is golden brown and cooked through and the pepper has softened, 8-10 mins.

7. 7

   Stir through the garlic and ginger, then fry for 1 min.

8. 8

   Pop the noodles, green beans and hoisin glaze into the pan with the chicken. Mix well to combine and cook for 2-3 mins until everything is piping hot and the sauce has thickened. Taste and season with salt and pepper if needed.

9. 9

   Share the hoisin chicken noodles between bowls. Sprinkle over the toasted cashew nuts and sliced spring onion to finish.