Honey-Soy Chicken Noodles
with Veggies & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 packet
Honey-Soy Sauce
(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish, Almond, Milk)
320 g
Chicken Thigh
1
Broccoli
1
Carrot
1 packet
Udon Noodles
(Contains: Gluten; )
1
Asian Greens
Nutrition Values
Cooking Steps
• Boil the kettle. Meanwhile, finely chop garlic. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over a 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.
• While the noodles are cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 3-4 minutes. • Add broccoli and carrot and cook until tender, 4-5 minutes. Add Asian greens and garlic and cook until fragrant, 1-2 minutes.
• Add honey-soy sauce, noodles, the water and a drizzle of soy and rice wine vinegar to the pan. Stir to combine. • Divide honey-soy chicken udon noodles between bowls. • Garnish with crispy shallots. Enjoy!
