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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein20% · 42g
Carbs53% · 111g
Fat27% · 25g
6g
Fiber
2880mg
Sodium
4.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
58th pctl
More protein than 58% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Poultry average
5% heavier
This850
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Bring a medium pot of salted water to a boil. Rinse and dry all produce. Trim and halve the cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice the scallions, keeping whites and greens separate. Cut the broccoli into bite-sized pieces if needed.
2
In a small bowl, combine the cucumber, vinegar, 1 teaspoon sugar (2 for 4 servings), and a pinch of salt; add as many chili flakes as you like. Set aside to pickle.
3
Add the noodles to the boiling water. Cook stirring occasionally until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for 30 seconds. Toss with a drizzle of oil and set aside.
4
Drain any excess liquid from the chicken. Heat a drizzle of oil in a large pan over medium-high. Add the chicken and scallion whites in a single layer and cook undisturbed until lightly browned, about 2 minutes. Continue stirring occasionally until browned and cooked through, 2-4 minutes more. USDA minimum: 165°F for chicken. Stir in the sweet soy glaze, chili sauce, and 1/4 cup water (1/2 cup for 4). Cook until the sauce reduces slightly, 30-60 seconds.
5
Place the broccoli in a microwave-safe bowl; cover tightly with plastic wrap and poke a few holes. Microwave until tender, 3-4 minutes. Carefully uncover and season with salt and pepper.
6
Serve the noodles, chicken, broccoli, pickled cucumber (drained), crispy fried onions, peanuts, and scallion greens family style so everyone can build their own noodle bowls.
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