Double Asian Chicken & Broccoli Udon Noodles
with Sautéed Cabbage & Crispy Shallots
It’s time to work on your slurping game with these udon noodles. You’re going to have to devour the golden chicken and veggies in a rich oyster sauce or even better, slurp it all up in one giant mouthful!
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
1
carrot
½ head
broccoli
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sweet chilli sauce
1 packet
udon noodles
(Contains Gluten(Wheat); )
2 packet
Diced Chicken
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
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
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. • 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 large bowl. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken 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 broccoli until tender, 3-4 minutes. • Add shredded cabbage mix 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 chicken and garnish with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!