425 kcal per person
No kJ per person given
Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
Cut the chicken fillets into bite-sized pieces with a knife or scissors and put in a bowl. Mix in the hoisin sauce until evenly coated. Cut the courgette into batons or trim and slice the baby courgettes.
Heat a wok or large frying pan over a medium heat. Meanwhile, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 3 horizontal cuts one above the other and finally, finely chop down across the width of the onion.
Add the oil to the heated wok, swirling to coat it up the sides. Add the onion 2-3 minutes until softened, stirring occasionally with a wooden spoon. Add the chicken and stir-fry for another 2-3 minutes until sealed and almost tender.
Tip the beansprouts and courgette batons or slices into the chicken mixture and continue to cook for another minute, stirring constantly.
Tip the cooked noodles into the chicken and vegetable mixture and stir-fry for 3-4 minutes or until everything is cooked through and tender
Meanwhile, trim the scallions and finely shred.
Divide the hoisin chicken noodles among bowls and scatter over the scallions to serve.
Marinate the chicken in the hoisin sauce up to 3 days in advance and keep covered in clingfilm on the bottom shelf of the fridge until needed. This will help to tenderise the meat. Prep the vegetables up to 3 days in advance so that everything is ready to be cooked. Leftover portions of this recipe can be stored in an airtight container and reheated once in the microwave when ready to eat or serve cold – just bring a fork with you.