Double Asian Chicken & Broccoli Udon Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Asian Chicken & Broccoli Udon Noodles

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.

Kid Friendly
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; )

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



Nutrition Values

Energy (kJ)3085 kJ
Fat10.2 g
of which saturates3.9 g
Carbohydrate67.4 g
of which sugars24.5 g
Protein86.4 g
Sodium2446 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, 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!