One-Pan Mushroom & Chicken Stir-Fry
with Green Beans, Sesame Seeds & Crispy Shallots- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
Load your bowl with tender udon noodles plus a medley of colourful veggies and chicken. With our plant-based stir-fry sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu! *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1
carrot
1 packet
portabello mushrooms
1 bunch
spring onion
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 packet
chicken breast
1 packet
ginger paste
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 bag
green beans
1 bunch
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree Nuts, Sesame)
Not included in your delivery
1
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice portabello mushrooms and spring onion. Trim green beans and cut into thirds. Cut chicken breast into 2cm chunks. • In a small bowl, combine the sesame oil, Asian stir-fry sauce, ginger paste, soy sauce and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and chicken until browned and cooked through, 3-4 minutes. • Add sweet soy seasoning and cook until fragrant, 3-4 minutes. • Add carrot and green beans and cook until tender, 4-5 minutes. • Add garlic, spring onion and Asian greens and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add stir-fry sauce mixture and cooked noodles. Stir to combine, 1 minute.
• Divide mushroom and chicken stir-fry noodles between bowls. • Sprinkle over toasted sesame seeds and a pinch of chilli flakes (if using). • Garnish with crispy shallots to serve. Enjoy!
