Thai Chicken & Saucy Red Curry Noodles for Dinner
with a Spiced Chicken & Roast Pumpkin Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Enjoy a saucy noodle dish with Thai-spiced chicken, then add the rest of the chicken to a hearty roast pumpkin salad. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1420kJ Energy, 13g Fat, 4.5g Saturated Fat, 22.6g Carbohydrate, 17.9g Sugars, 31g Protein, 374mg Sodium.
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
peeled pumpkin pieces
½ sachet
sesame seeds
(Contains Sesame; )
1
carrot
1 head
broccoli
1 bag
coriander
½ packet
udon noodles
(Contains Gluten; )
1 tin
coconut milk
2 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1
cucumber
1
lemon
1 bag
salad leaves
1 packet
Crispy Shallots
2 packet
sweet chilli sauce
2 clove
garlic
1 packet
chicken breast
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
¾ tin
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to the boil. Place the peeled & chopped pumpkin and sesame seeds (see ingredients) on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Cook the udon noodles (see ingredients) in the boiling water until just tender, 8 minutes. Drain and refresh under cold water.
While the noodles are cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the Thai seven spice blend and a drizzle of olive oil. Season, then add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken to the pan, season, then cook, tossing, until browned and cooked through, 3-4 minutes (cook in batches if your pan is crowded). Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
SPICY! The curry paste is spicy so use less if you prefer your curry mild. Return the frying pan to a high heat with a drizzle of olive oil. Cook the garlic, carrot and broccoli, stirring, until fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Reduce the heat to medium-high, then add the coconut milk (see ingredients), soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles and stir through until heated, 1-2 minutes. Season to taste.
Divide the noodles and veggies between bowls. Reserve two portions of the chicken (about 1 cup) for lunch, then top the noodles with the remaining chicken (plus any resting juices). Tear over the coriander leaves.
When you're ready to pack lunch, thinly slice the cucumber into half-moons. Slice the lemon in half. Divide the reserved chicken, roasted sesame pumpkin, cucumber, mixed salad leaves, crispy shallots, lemon halves and sweet chilli sauce packets between two reusable containers. Refrigerate. At lunchtime, remove the sweet chilli sauce and drizzle over the salad. Toss to combine, season and squeeze over lemon juice to taste.
