Sweet Soy Chicken & Katsu Coconut Noodles
with Mushrooms & Chilli Flakes
- Wheat
- Gluten
- Soy
- Sesame
- Soy
- Fish
- Wheat
- Gluten
- Eggs
- Milk
- Almond
- May contain traces of allergens
These golden nuggets of sweet soy chicken are getting extra special treatment today, tangled up in udon noodles with a creamy coconut katsu sauce. You’ll be slurping your way to flavour-town in no time! The recent weather conditions across New Zealand have 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
Ingredients
1 sachet
Chilli Flakes
300 g
Diced Chicken
1 packet
Japanese Curry Paste
(May be present: Sesame, Soy, Fish, Wheat, Gluten, Eggs, Milk, Almond)
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
2
Garlic
1 packet
Button Mushrooms
Not included in your delivery
1 drizzle
olive oil
2 tsp
plain flour
(Contains: Gluten; May be present: Wheat)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. • In a medium bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. Add chicken and toss to combine.
• 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.
• 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. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, until tender, 3-4 minutes. • Add garlic and Asian greens and cook, until fragrant, 1 minute.
• Reduce heat to medium, stir in katsu paste, coconut milk, the brown sugar, soy sauce and the water and cook, until combined, 1-2 minutes. Season to taste. • Stir through udon noodles. Season to taste. • Divide katsu coconut noodles between bowls. • Top with sweet soy chicken and a pinch of chilli flakes (if using). Enjoy!
