Quick Pulled Chicken & Daikon Noodle Salad
with Ponzu Sauce & Zesty Mayo
Slurp up this delicious bowl of goodness with a serving of daikon noodles, coated in a mixture of ponzu and sesame oil to bring those much loved spiced aromas. Bite into the ginger flavoured chicken drizzled in a tangy mayo. You’ll be at the bottom of the bowl in no time.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
baby spinach leaves
2 clove
garlic
½
lemon
1 packet
mayonnaise
(Contains Egg; )
1 packet
Daikon Noodles
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
pulled chicken
1 sachet
Zesty Chilli Salt
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bag
Shredded Cabbage Mix
½
fresh chilli (optional)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Roughly chop baby spinach leaves. Finely chop garlic. Thinly slice fresh chilli (if using). Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine mayonnaise, lemon zest and a splash of water. Set aside. • Place daikon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain, rinse, then return to the bowl.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a second small bowl. • Add ponzu sauce, a squeeze of lemon juice, the honey and a drizzle of sesame oil to the bowl with garlic. Stir well to combine and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pulled chicken, breaking up with a spoon, until browned, 2-3 minutes. • Add zesty chilli salt and ginger paste, cooking until fragrant, 1 minute. Season with pepper.
• Add baby spinach, shredded cabbage mix (see ingredients) and ponzu dressing to daikon noodles. Toss to combine. • Divide daikon noodle salad between bowls and top with pulled chicken. • Drizzle with zesty mayo and garnish with chilli. Serve with any remaining lemon wedges. Enjoy!
