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Honey-Garlic Chicken and Veggie Noodles
with Broccoli and Cashews
These noodles will make you think twice about ordering takeout! Slightly sweet and definitely savoury, with a touch of unctuousness from plant-based mayo and loads of veggies, this noodle dish can satisfy even the hungriest of appetites!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Chow Mein Noodles
(Contains Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
1 tsp
Garlic Powder
4 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)
227 g
Broccoli
56 g
Carrot, julienned
1 unit(s)
Sweet Bell Pepper
2 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
4 tbsp
Plant-Based Mayonnaise
(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 unit(s)
Green Onion
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut broccoli florets into bite-size pieces.
- Add chow mein noodles to the boiling water. Cook, uncovered, until tender, 30 sec-1 min.
- Add broccoli to the pot with noodles. Cook until broccoli turns bright green, 30 sec.
- Drain noodles and broccoli, then rinse under warm water, 15 sec. (TIP: Rinsing noodles helps to keep them from sticking together!)
- Set aside to drain.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!)
- Transfer cashews to a plate.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions, keeping white and green parts separate.
- Whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 ppl), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.) (TIP: It's okay if the mixture doesn't completely combine in this step!)
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.
- Add carrots and green onion whites. Season with salt and pepper. Cook, stirring often, until carrots soften slightly, 1-2 min.
- Stir noodle sauce into the pan with veggies, then bring to a simmer.
- Once simmering, add noodles and broccoli. Cook, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp, 1-2 min.
- Roughly chop cashews.
- Divide noodles between bowls.
- Sprinkle cashews and remaining green onions over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Use the same pan to cook veggies in step 4.
Thinly slice chicken. Top noodles with chicken.