Quick Double Asian Chicken & Veggie Udon Noodles
with Oyster Sauce
It’s time to work on your slurping game with these udon noodles. You’re going to have to devour the golden crispy chicken and veggies in a rich oyster sauce or even better, slurp it all up on one giant mouthful!
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
carrot
1 stalk
celery
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sweet chilli sauce
1 packet
udon noodles
(Contains Gluten; )
2 packet
Diced Chicken
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 bag
shredded red cabbage
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
½ tbs
vinegar (rice wine or white wine)
¼ tsp
salt
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice celery. • In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, brown sugar, vinegar and a splash of water. Set aside. • Half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, combine diced chicken, sweet soy seasoning (see ingredients), the salt and a drizzle of olive oil in a medium bowl. Add cornflour (see ingredients) and the plain flour, tossing chicken to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess cornflour from chicken and cook in batches, turning occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 2-4 minutes. • Add shredded red cabbage and cook until tender, 2-3 minutes. • Remove pan from heat, then add cooked udon noodles and oyster sauce mixture, tossing, until combined. Season to taste.
• Divide veggie udon noodles between bowls. • Top with Asian crispy chicken and garnish with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!