Take your taste buds away to East Asia with this Stir-Fried Hoisin Chicken Noodles with Pepper, Sugar Snap Peas and Cashews recipe. This dish combines the succulent taste of chicken with the sweet and salty flavours of hoisin sauce, promising a dining experience that’s both exotic and satisfying.
The chicken is stir-fried until it’s tender and coated in a glossy layer of hoisin sauce. This sauce, with its sweet and salty notes, adds a delightful depth of flavour to the chicken.
Adding a touch of crunch to the dish are the sugar snap peas, peppers, and cashews. These ingredients, stir-fried to retain their natural crunch, add a refreshing contrast to the tender chicken.
On the side, you’ll find a serving of noodles. These noodles are tossed in the same hoisin sauce as the chicken, offering a comforting taste that pairs well with the rich flavours of the stir-fry.
This Stir-Fried Hoisin Chicken Noodles with Pepper, Sugar Snap Peas and Cashews recipe is an excellent choice for those nights when you want a meal that’s quick, comforting, and packed with flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a cutting board, knife, garlic press, frying pan, bowl, saucepan and a sieve.
Stir-Fried Hoisin Chicken Noodles with Pepper, Sugar Snap Peas and Cashews
Print RecipeIngredients
- 64g Hoisin Sauce
- 25g Cashew Nuts
- 15g Honey
- 80g Sugar Snap Peas
- 2 Egg Noodle Nests
- 1 Ginger
- 15ml Soy Sauce
- 210g Diced Chicken Thigh
- 1 Garlic Clove
- 1 Spring Onion
- 1 Bell Pepper
Instructions
Step 1: Prepare the Vegetables
Start by halving the pepper, discarding the core and seeds, and slicing it into thin strips. Cut the sugar snap peas into three pieces each. Next, peel and grate the garlic and ginger. A helpful tip is to use a teaspoon to easily scrape away the peel. Heat a large frying pan on medium heat without oil. Once hot, add the cashews and stir regularly until they are lightly toasted, which should take about 2-3 minutes. Be careful to watch them closely as they can burn easily. Once toasted, transfer the cashews into a small bowl.
Step 2: Cook the Noodles
While you’re toasting the cashews, bring a saucepan of water to the boil with 1/4 tsp of salt. Add the noodles to the boiling water and cook until they are tender, about 4 minutes. After they’re cooked, drain the noodles in a sieve and run them under cold water to prevent them from sticking together.
Step 3: Stir-Fry the Chicken
Return the now-empty frying pan to medium-high heat and add a drizzle of oil. Once the oil is hot, add the chicken and pepper. Stir-fry until the chicken is golden brown and cooked through and the pepper has softened, which should take about 8-10 minutes. Make sure to wash your hands and equipment after handling raw chicken. The chicken is cooked when it is no longer pink in the middle. Stir in the garlic and ginger, then fry for 1 minute.
Step 4: Prepare the Hoisin Glaze
While the chicken and noodles are cooking, combine the hoisin sauce, honey, soy sauce, and water for the sauce (see pantry for amount) in a small bowl. If your honey has hardened, you can soften it by placing it in a bowl of hot water for 1 minute. Mix the glaze well and set it aside.
Step 5: Combine and Stir
Once everything is cooked, add the noodles, sugar snap peas, and hoisin glaze to the chicken. Mix everything well to combine and cook until everything is piping hot and the sauce has thickened enough to coat the noodles, about 2-3 minutes. Taste the dish and season with salt and pepper if needed. If you feel it needs it, add a splash of water.
Step 6: Serve the Dish
Finally, divide the hoisin chicken noodles between your bowls. Sprinkle the toasted cashew nuts over the top to finish. Enjoy your meal!
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