Asian Chicken & Broccoli Udon Noodles

Name: Asian Chicken & Broccoli Udon Noodles with Sautéed Cabbage & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 carrot; ½ head broccoli; 1 packet oyster sauce; 1 packet sweet chilli sauce; 1 tbs soy sauce; 1 tsp brown sugar; ½ tbs vinegar (rice wine or white wine); 1 packet udon noodles; 1 packet Diced Chicken; 1 sachet Sweet Soy Seasoning; ¼ tsp salt; 1 packet Shredded Cabbage Mix; 1 packet Crispy Shallots

with Sautéed Cabbage & Crispy Shallots

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It’s time to work on your slurping game with these udon noodles. You’re going to have to devour the golden chicken and veggies in a rich oyster sauce or even better, slurp it all up in one giant mouthful!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Molluscs

•Gluten

•Soy

•Gluten(Wheat)

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

½ head

broccoli

1 packet

oyster sauce

(Contains: Molluscs; )

1 packet

sweet chilli sauce

1 packet

udon noodles

(Contains: Gluten(Wheat); )

1 packet

Diced Chicken

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy; )

1 tsp

brown sugar

½ tbs

vinegar (rice wine or white wine)

¼ tsp

salt

Nutrition Values

Energy (kJ)2428 kJ

Fat7.8 g

of which saturates3.1 g

Carbohydrate66.6 g

of which sugars23.8 g

Protein53 g

Sodium2384 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• Meanwhile, combine diced chicken, Southeast Asian spice blend, the salt and a drizzle of olive oil in a medium bowl. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 5-6 minutes. Transfer 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 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.