HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Chicken & Saucy Red Curry Noodles For Dinner
Thai Chicken & Saucy Red Curry Noodles for Dinner

Thai Chicken & Saucy Red Curry Noodles for Dinner

with a Spiced Chicken & Roast Pumpkin Salad for Lunch

Dinner to lunch
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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, 13.0g Fat, 4.5g Saturated Fat, 22.6g Carbohydrate, 17.9g Sugars, 31.0g 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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

½ sachet

sesame seeds


2 clove




1 head


1 bunch


½ packet

udon noodles


1 packet

chicken breast

1 sachet

Thai seven spice blend


¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk





1 bag

salad leaves

1 packet

crispy shallots

2 packet

sweet chilli sauce

Not included in your delivery

olive oil

4 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3830 kJ
Fat44.2 g
of which saturates26.2 g
Carbohydrate69.9 g
of which sugars16.3 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium3320 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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 an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients) into small florets, then roughly chop the stalk. Add the udon noodles (see ingredients) to the boiling water and cook 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 with salt and pepper, 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 with salt and pepper and cook, tossing, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting 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 a little less if you prefer your curry mild. Return the frying pan to a high heat with a drizzle of olive oil. Add the garlic, carrot and broccoli and cook, 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, add the coconut milk (see ingredients), soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the cooked udon noodles and stir through until heated, 1-2 minutes. Season to taste.


Roughly chop the coriander. Divide the saucy red curry noodles between bowls. Reserve two portions of the chicken (about 1 cup) for lunch, then top the noodles (plus any resting juices) with the remaining chicken. Garnish with the coriander.


When you're ready to pack lunch, thinly slice the cucumber into half-moons. Slice the lemon in half. Divide the reserved chicken, the roasted sesame pumpkin, cucumber, mixed salad leaves, crispy shallots, lemon halves and sweet chilli sauce packets between two reusable containers. Refrigerate. At lunchtime, drizzle the sweet chilli sauce over the salad. Toss to combine and squeeze over lemon juice to taste. Season with salt and pepper.