Sticky Chicken & Veggie Udon Stir-Fry
with Crispy Shallots- Wheat
- Gluten
- Molluscs
- Soy
Ingredients
1 packet
Crispy Shallots
320 g
Chicken Breast Strips
1
Celery
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 packet
Sweet Chilli Sauce
Nutrition Values
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice celery. Cut chicken breast strips into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, celery and carrot, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add shredded cabbage mix and cook, tossing, until tender, 3-4 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 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 the frying pan heat to medium, then add the cooked udon noodles, sweet chilli sauce, 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!
Little cooks: Kids can help by sprinkling over the crispy shallots.
