Chicken and Romanesco Hoisin Udon
with bell pepper and peanutsCalories
:
807 kcalProtein
:
62.2g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Quick
Allergens:
- Peanut
- Soya
- Cereals containing gluten
- Wheat
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Bell Pepper
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
2 sachet(s)
Hoisin Sauce
(Contains: Soya)
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Lime
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
5 grams
Coriander
300 grams
Diced Irish Chicken Breast
600 grams
Romanesco
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3379 kJ
Energy (kcal)807 kcal
Fat16.5 g
of which saturates2.4 g
Carbohydrate103.2 g
of which sugars25.7 g
Dietary Fiber20.1 g
Protein62.2 g
Cholesterol0.3 mg
Salt4.8 g
Potassium1334.9 mg
Calcium113.9 mg
Iron1 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the tip of the Romanesco. Cut head into small florets and stem into 2cm pieces.
- Pop the Romanesco onto a lined baking tray. Toss with oil, half the Thai spice mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
2
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the coriander (stalks and all).
- Quarter the lime.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken, onion and remaining Thai spice mix and fry until browned, stirring occasionally, 5-6 mins.
- Add the bell pepper and lemongrass paste and fry for another 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
5
- Stir through the noodles and hoisin sauce and mix well.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and lime juice.
6
- Divide the hoisin chicken noodles between plates.
- Serve the Romanesco and any remaining lime wedges alongside.
- Scatter over the peanuts and chopped coriander.
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