Double 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.
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
Ingredients
1
carrot
½ head
broccoli
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sweet chilli sauce
1 packet
udon noodles
(Contains Gluten; )
2 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
salt
Nutrition Values
Utensils
Instructions
• 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, 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!
