Sesame Chicken and Udon Noodles
with peanuts and carrots
Take the family on a taste trip to Asia! Stir-fry delicious Thai-spiced chicken and veg then serve with thick udon noodles tossed with sesame oil.
Tags:
Quick
•Extra spicy
•Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Sesame
•Cereals containing gluten
•Soya
•Peanut
•Celery
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains: Wheat)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Carrot
1 unit(s)
Scallion
20 grams
Peanuts
(Contains: Peanut)
2 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Ketchup
(Contains: Celery)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2585 kJ
Energy (kcal)618 kcal
Fat18.8 g
of which saturates3 g
Carbohydrate65.5 g
of which sugars18.2 g
Dietary Fiber0.7 g
Protein43.9 g
Cholesterol0.3 mg
Salt3.57 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 for the noodles.
- Once boiling, add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Toss the noodles with sweet Asian sauce, ketchup, sesame oil and half the soy sauce.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
- Trim and thinly slice the scallion.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add chicken, Thai spice and carrot. Fry for 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.
- Add remaining soy sauce with a splash of water. Fry until golden on the outside and cooked through, 4-5 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Add the chicken and carrots to the noodles. Toss together and allow to warm through over low heat (add a splash of water to loosen if needed).
- Season to taste with salt and pepper.
- Divide the noodles and chicken between bowls.
- Sprinkle the peanuts and sliced scallion on top.
- Drizzle the gochujang over the adults' meal.
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