Asian Chicken Noodles
with teriyaki sauce
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
•Super Quick
•Quick Prep
•Protein Rich
Allergens:
Wheat
•Cereals containing gluten
•Soya
•Sulphites
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
300 grams
Udon Noodles
(Contains: Wheat)
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
2 sachet(s)
Thai Style Spice Mix
2 unit(s)
Carrot
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2072 kJ
Energy (kcal)495 kcal
Fat5.2 g
of which saturates0.9 g
Carbohydrate70.6 g
of which sugars20.7 g
Dietary Fiber1 g
Protein41.6 g
Cholesterol0 mg
Salt3.39 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking Steps
1
- Boil a large pot of salted water.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons.
- Add the carrots to the boiling water and cook until just tender, 5-7 mins.
- Add the noodles for the final 1-2 mins of cooking time.
- Drain in a colander, then return to the pot, off the heat. Season with salt and pepper. Toss with a drizzle of oil.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add diced chicken to hot pan, season with salt and pepper and fry until browned for 5-6 mins, then add the onion and fry until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
3
- Add the teriyaki sauce and half the apple cider vinegar (per 2P) into the pan.
- Stir through the drained carrot and noodles. Add a splash of water to loosen the sauce if required.
- Season to taste with salt and pepper.
4
- Divide the Asian chicken noodles between plates.
- Spoon any sauce remaining in the pan over the top.
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