Hoisin Chicken Breast Noodle Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast with a pinch of salt and cook for an initial 6 min

Add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and set aside

Meanwhile, peel and finely slice your shallot[s]

Wash then cut your pak choi in half, separating the white base and green tops, then pat it dry with kitchen paper

Chop the white base roughly

Drain and rinse your sweetcorn

Once the chicken has had 6 min, add the sliced shallot and chopped pak choi base to the pan and cook for 2 min until softened

Combine your hoisin sauce, chilli flakes (can't handle the heat? Go easy!) and soy sauce in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your hoisin stir-fry sauce

Add the hoisin stir-fry sauce, pak choi green tops, drained noodles and drained sweetcorn to the pan with the chicken, season with a pinch of salt and give everything a good mix up

Cook for a further 2 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your hoisin chicken breast noodle stir-fry