Double Asian Chicken & Veggie Udon Noodles
with Oyster Sauce
- Wheat
- Gluten
- Molluscs
- Soy
Ingredients
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
600 g
Diced Chicken
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Broccoli Florets
Nutrition Values
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. • In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, brown sugar, vinegar and a splash of water. Set aside. • Half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
If you've doubled your diced chicken, flavour in a large bowl. Cook in batches for best results. -------------------------------------CCM TEXT--------------------------------- • Meanwhile, combine diced chicken, sweet soy seasoning (see ingredients), the salt and a drizzle of olive oil in a large bowl. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken in batches, turning occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 3-4 minutes. • Add shredded cabbage mix and cook until tender, 2-3 minutes. • Remove pan from heat, then add cooked udon noodles and oyster sauce mixture, tossing, until combined. Season to taste.
• Divide veggie udon noodles between bowls. • Top with Asian chicken and garnish with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!
