Sweet-Soy Chicken & Ponzu Carrot Noodles
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Sweet-Soy Chicken & Ponzu Carrot Noodles

Sweet-Soy Chicken & Ponzu Carrot Noodles

with Crushed Peanuts & Sesame Dressing

A carrot noodle slaw bowl with tender chicken on top already sounds like a winning dinner, but we think we can go a step further. Sweet and soy flavours for the chicken and a sticky ponzu sauce for the carrot noodles. Seal the deal by drizzling over a sesame dressing.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs

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

Total Time15 minutes
Cooking Time


Serving amount

1 packet

baby leaves

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

Carrot Noodles

1 packet

Shredded Cabbage Mix

1 packet

chicken breast

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

sweet chilli sauce

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )

1 packet

Crushed Peanuts

(Contains Peanut; )

1 packet


Not included in your delivery

olive oil

1 tsp

sesame oil

(Contains Sesame; )


vinegar (rice wine or white wine)


Nutrition Values

Energy (kJ)2231 kJ
Fat25.2 g
of which saturates4.4 g
Carbohydrate30.4 g
of which sugars19.7 g
Dietary Fibre6.4 g
Protein46.9 g
Sodium1164 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.


Large Frying Pan



• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.


• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken breast, sweet soy seasoning and a drizzle of olive oil.


• 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. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.


• Divide ponzu carrot noodle salad between bowls. • Top with sweet-soy chicken, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!