Char Siu Chicken & Udon Noodle Broth
with Garlic Veggies & Crispy Shallots
If you need any way to change up a chicken and udon noodle broth, you can’t go wrong with a coating of char siu. The chicken is instantly wrapped in rich flavours and combine with the sesame-soy broth for a bowl that is purely delicious.
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Ingredients
3 clove
garlic
1 tin
sweetcorn
1
carrot
1 packet
chicken thigh
½ sachet
Seasoning Blend
½ packet
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
udon noodles
(Contains Gluten; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1 tsp
soy sauce (for the veggies)
(Contains Gluten, Soy; )
1.5 cup
water
½ tbs
soy sauce (for the soup)
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Finely chop garlic. Drain the sweetcorn. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine the plain flour, half the seasoning blend (see ingredients) and a pinch of salt. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken in batches, tossing, until golden and cooked through, 5-6 minutes. • Remove pan from heat, add char siu paste (see ingredients) and a splash of water and gently toss chicken to coat. Transfer to a bowl and cover to keep warm.
• Meanwhile, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside in the strainer.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot until just tender, 3-4 minutes. • Add sweetcorn, soy sauce (for the veggies) and half the garlic and cook until softened, 3-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook ginger paste, the remaining garlic and remaining seasoning blend (see ingredients) until fragrant, 1-2 minutes. • Add the water, chicken-style stock powder, soy sauce (for the broth) and sesame oil. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Season to taste. • Add udon noodles to the broth and stir to combine.
• Divide udon noodle broth between bowls. • Top with garlic veggies and char siu chicken. • Spoon any remaining char siu sauce over chicken. • Garnish with crispy shallots to serve. Enjoy!