Quick Sticky Chicken & Veggie Udon Stir-Fry
with Crispy Shallots & Chilli Flakes
- Wheat
- Gluten
- Molluscs
- Soy
- Sesame
- Gluten
- May contain traces of allergens
The perfect sauce is here, so make room in your pan for an oyster sauce that can take a chicken and veggie stir-fry to stardom. Sealing this stir-fry’s rightful place are udon noodles - we give it a gold star for sure!
Ingredients
1 packet
Crispy Shallots
1
Celery
300 g
Diced Chicken
1 packet
Udon Noodles
(Contains: Wheat, Gluten)
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
sesame oil
(Contains: Sesame)
Nutrition
You will need
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced chicken, celery and carrot, tossing, until just browned, 5-6 minutes.
• Add shredded cabbage mix and cook, tossing, until tender, 3-4 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook udon noodles in the 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.
• To the chicken and veggies, add sweet soy seasoning and cook until fragrant, 1 minute.
• Reduce frying pan heat to medium, then add the cooked udon noodles, sweet chilli sauce (see ingredients), oyster sauce, the soy sauce, sesame oil and a splash of water. Stir to combine, 1-2 minutes. Season to taste.
• Divide sticky chicken and veggie udon stir-fry between bowls.
• Garnish with crispy shallots to serve. Enjoy!
