[Superquick] NZ Teriyaki Chicken & Mushroom Noodle Stir-Fry & Asian Greens
with Crispy Shallots & Lime
The quantities provided above are averages only.
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 packet
Crispy Shallots
1 sachet
Coriander
1 packet
Button Mushrooms
1 packet
Baby Leaves
300 g
Diced Chicken
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Lime
1 packet
Ginger Paste
1 packet
Udon Noodles
(Contains: Gluten; )
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Thinly slice button mushrooms. Roughly chop Asian greens. Slice lime into wedges. • In a small bowl, combine teriyaki sauce, ginger paste, soy sauce mix, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add Asian greens and baby spinach leaves, until wilted, 1-2 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook udon noodles 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 frying pan with veggies, add diced chicken, udon noodles, teriyaki sauce mixture and a squeeze of lime juice, stirring to combine, 1 minute. • Divide teriyaki chicken and mushroom noodle stir-fry between bowls. Sprinkle over crispy shallots. Tear over coriander. Serve with any remaining lime wedges. Enjoy!
TIP: Add a splash of water if the sauce looks too thick.
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