One-Pan Mushroom & Chicken Stir-Fry
with Green Beans, Sesame Seeds & Crispy Shallots
Load your bowl with tender udon noodles plus a medley of colourful veggies and chicken. With our plant-based stir-fry sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
2 clove
garlic
1
carrot
1 packet
portabello mushrooms
1 bunch
spring onion
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 packet
chicken breast
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
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains Gluten; )
1 bag
green beans
1 bunch
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Tree Nuts, Sesame. )
Not included in your delivery
1
olive oil
1 tbs
sesame oil
(Contains Sesame; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice portabello mushrooms and spring onion. Trim green beans and cut into thirds. Cut chicken breast into 2cm chunks. • In a small bowl, combine the sesame oil, Asian stir-fry sauce, ginger paste, soy sauce and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and chicken until browned and cooked through, 3-4 minutes. • Add sweet soy seasoning and cook until fragrant, 3-4 minutes. • Add carrot and green beans and cook until tender, 4-5 minutes. • Add garlic, spring onion and Asian greens and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add stir-fry sauce mixture and cooked noodles. Stir to combine, 1 minute.
• Divide mushroom and chicken stir-fry noodles between bowls. • Sprinkle over toasted sesame seeds and a pinch of chilli flakes (if using). • Garnish with crispy shallots to serve. Enjoy!