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Hoisin Pulled Chicken

over Sesame Noodles with Carrots & Baby Bok Choy

Cooking time

30 minutes




780 /serving

A healthier, homemade version of one of your family’s favourite takeaway dishes, this dinner comes together in an easy 30 minutes and is sure to be a crowd pleaser. You’ll glaze chicken with sticky-sweet hoisin, letting it cook until tender enough to pull apart with a fork. You’ll then toss it with fresh Shanghai noodles, carrots, baby bok choy, garlic and scallions. Slippery, slurpable, and salty-sweet.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 170g Baby bok choy
  • 200g Carrots
  • 1 Scallion
  • 2 Garlic cloves
  • 15ml Ponzu lime sauce
  • 45ml Hoisin sauce
  • 15ml Toasted sesame oil
  • 225g Fresh Shanghai noodles
  • 30g Vegetable demi-glace
  • 12g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame seeds, Soy, Wheat

You will need:

Medium pot
2 Large pans
Salt & Pepper
Total Fat
22 g
Saturated Fat
3 g
1830 mg
Total Carbs
92 g
17 g
53 g
4 g
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Start the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Once cool enough to handle, shred the chicken by using two forks to pull apart the strands.
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Start the noodles
While the chicken cooks, add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain the noodles and return to the pot. Add the toasted sesame oil and ⅓ of the hoisin; season with ½ the remaining spice blend and S&P to taste. Set aside in a warm spot.
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Mise en place
While the noodles cook, peel and thinly slice the carrots into rounds on an angle. Thinly slice the baby bok choy into ribbons, discarding the root ends. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Finish the noodles
In a second large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the white bottom of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the carrots and cook, stirring frequently, 2 to 4 minutes, until beginning to soften. Add the baby bok choy and cook, stirring frequently, 1 to 2 minutes, until wilted; season with the remaining spice blend. Add the noodles, demi-glace and ½ the ponzu. Cook, stirring frequently, 1 to 2 minutes, until combined.
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Finish the chicken
While the vegetables cook, in the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and white bottom of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the pulled chicken, remaining hoisin, remaining ponzu and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the chicken is coated and the sauce has thickened.
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Plate your dish
Divide the finished noodles and vegetables between your bowls. Top with the hoisin pulled chicken. Garnish with as many of the green tops of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.