One-Pot Asian Chicken & Udon Noodle Soup
with Charred Corn & Parsley
Warm up with the flavours of a sweet and soy chicken udon soup. The broth is rich and inviting so dive your spoon in a scoop out as much udon noodles and tasty chicken as you can. This soup is just the thing you needed on a winter night.
This recipe is under 650kcal per serving.
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 tin
sweetcorn
1
carrot
1 stalk
celery
1 packet
chicken breast strips
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains Gluten; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
Not included in your delivery
olive oil
2.5 cup
water
1 tsp
brown sugar
2 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Drain the sweetcorn. • Thinly slice carrot into half-moons. Thinly slice celery.
• Cut chicken breast strips into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, celery and corn until tender, 4-5 minutes. • Add sweet soy seasoning and the water, then bring to the boil. • Add udon noodles and cook, stirring until tender, 3-4 minutes. • Add sriracha, the brown sugar, soy sauce and chicken and cook, until heated through, 1-2 minutes.
• Divide one-pot Asian chicken udon noodle soup between bowls. • Tear over parsley to serve. Enjoy!