Chicken & Char Siu Udon Noodle Broth

Name: Chicken & Char Siu Udon Noodle Broth with Veggies & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 320 g Chicken Thigh; 1 packet Char Siu Paste; 1 packet Udon Noodles; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger Paste; 2 Garlic; 1 packet Sweet Soy Seasoning; 1 Asian Greens

with Veggies & Crispy Shallots

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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 combined with the seasoned broth for a bowl that is purely delicious.

Allergens:

Soy

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

320 g

Chicken Thigh

1 packet

Char Siu Paste

(Contains: Soy; May be present: Milk, Wheat, Gluten, Fish, Almond, Eggs, Sesame. )

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

Garlic

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Asian Greens

Nutrition Values

Calories555 kcal

Energy (kJ)2320 kJ

Fat16.9 g

of which saturates6.5 g

Carbohydrate70.4 g

of which sugars29.2 g

Dietary Fibre10.2 g

Protein36.3 g

Sodium2360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. • Finely chop garlic. Roughly chop Asian greens. Drain the sweetcorn. Cut chicken thigh 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.

• Heat a large frying pan over high heat with enough olive oil to cover the base. Cook chicken in batches, tossing, until golden and cooked through, 5-6 minutes. • Transfer chicken to a paper towel-lined plate. TIP: Chicken is cooked through when It's no longer pink inside.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook sweetcorn until just tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Season to taste. Transfer to a bowl and cover to keep warm.

• While the veggies are cooking, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook ginger paste, garlic and remaining sweet soy seasoning until fragrant, 1-2 minutes. • Add the water, char siu paste, chicken-style stock powder, the soy sauce and sesame oil and bring to the boil.

• Add udon noodles to the broth and cook over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Stir through cooked veggies.