Sesame Tofu 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:
Protein Rich
•Quick
•Family Friendly
•Extra spicy
•Calorie Smart
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)
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2558 kJ
Energy (kcal)611 kcal
Fat25 g
of which saturates3.7 g
Carbohydrate67.2 g
of which sugars18.6 g
Dietary Fiber1.6 g
Protein26.2 g
Cholesterol0.3 mg
Salt3.4 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.
NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins.
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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