Asian Chicken & Broccoli Udon Noodles
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Asian Chicken & Broccoli Udon Noodles

Asian Chicken & Broccoli Udon Noodles

with Sautéed Cabbage & Crispy Shallots

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.

Kid Friendly
Under 650kcal
Over 30g protein

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

Total Time25 minutes
Cooking Time


Serving amount



½ head


1 packet

oyster sauce

(Contains Mollusc; )

1 packet

sweet chilli sauce

1 packet

udon noodles

(Contains Gluten; )

1 packet

Diced Chicken

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

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



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.


Medium Pan
Large Non-Stick Pan



• 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.


• 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!