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Asian Chicken Noodles

Asian Chicken Noodles

with teriyaki sauce

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Protein Rich

•Calorie Smart

•Quick Prep

•Super Quick

Allergens:

Cereals containing gluten

•Wheat

•Soya

•Sulphites

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Teriyaki Sauce

(Contains: Cereals containing gluten, Wheat, Soya 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)2393 kJ

Energy (kcal)572 kcal

Fat5.4 g

of which saturates1 g

Carbohydrate86 g

of which sugars20.8 g

Dietary Fiber5.6 g

Protein46.3 g

Salt3.7 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

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

Get Prepped

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.

Fry the Chicken

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. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Add the onion and fry until softened, stirring occasionally, 4-5 mins.

Sauce It Up

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.

Dish Up

4

Divide the Asian chicken noodles between plates.
Spoon any sauce remaining in the pan over the top.

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