Char Siu Chicken & Udon Noodle Broth
with Garlic Veggies & Crispy Shallots- Gluten
- Soy
- Gluten(Wheat)
- Sesame
- Eggs
- Gluten
- Milk
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
If you need any way to change up a chicken and udon noodle broth, you can’t go wrong with a coating of char siu. The chicken is instantly wrapped in rich flavours and combine with the sesame-soy broth for a bowl that is purely delicious.
Ingredients
3 clove
garlic
1 tin
sweetcorn
1
carrot
1 packet
chicken breast
½ sachet
Seasoning Blend
½ packet
char siu paste
(Contains: Soy; May be present: Eggs, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 packet
ginger paste
1 sachet
Chicken-Style Stock Powder
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains: Gluten; )
1 tsp
soy sauce (for the veggies)
(Contains: Gluten, Soy; )
1.5 cup
water
½ tbs
soy sauce (for the soup)
(Contains: Gluten, Soy; )
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Drain the sweetcorn. Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the plain flour, half the sweet soy seasoning and a pinch of salt. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken in batches, tossing, until golden and cooked through, 5-6 minutes. • Remove pan from heat, add char siu paste (see ingredients) and a splash of water and gently toss chicken to coat. Transfer to a bowl and cover to keep warm.
• Meanwhile, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside in the strainer.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot until just tender, 3-4 minutes. • Add sweetcorn, soy sauce (for the veggies) and half the garlic and cook until softened, 3-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook ginger paste, the remaining garlic and remaining sweet soy seasoning until fragrant, 1-2 minutes. • Add the water, chicken-style stock powder, soy sauce (for the noodles) and sesame oil. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Season to taste. • Add udon noodles to the broth and stir to combine.
• Divide udon noodle broth between bowls. • Top with garlic veggies and char siu chicken. • Spoon over any remaining char siu sauce over chicken. • Garnish with crispy shallots to serve. Enjoy!
