Soy and Sesame Chicken Noodles

Name: Soy and Sesame Chicken Noodles with stir-fried courgette and onion
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Ginger; 2 unit(s) Garlic; 1 unit(s) Courgette; 1 unit(s) Onion; 300 grams Udon Noodles; 1 sachet(s) Sesame Seeds; 1 pack(s) Breadcrumbs; 1 sachet(s) Soy Sauce; 260 grams Diced Irish Chicken Breast; unit(s) Egg; to taste Flour; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water

with stir-fried courgette and onion

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This chicken noodle recipe calls on many classic Asian ingredients to round out its robust flavour profile. Sesame, soy, garlic and ginger all make an appearance and work to create a well-rounded and moreish dish.

Tags:

Family Friendly

•Calorie Smart

Allergens:

Wheat

•Sesame

•Soya

The quantities provided above are averages only.

Total40 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Ginger

2 unit(s)

Garlic

1 unit(s)

Courgette

1 unit(s)

Onion

300 grams

Udon Noodles

(Contains: Wheat)

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 sachet(s)

Soy Sauce

(Contains: Soya, Wheat)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

unit(s)

Egg

to taste

Flour

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kcal)513 kcal

Energy (kJ)2148 kJ

Fat8.3 g

of which saturates1.6 g

Carbohydrate68.3 g

of which sugars6 g

Dietary Fiber0 g

Protein42.2 g

Cholesterol0 mg

Salt2.86 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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic.
Peel and grate the ginger. Use a teaspoon to easily scrape away the ginger's peel.
Trim the courgette and slice into 1cm rounds.
Halve, peel and thinly slice the onion.

In a medium bowl, mix 3 tbsp flour (double for 4p) with a pinch of salt.
In another bowl, carefully beat one egg (double for 4p).
To a third bowl, add breadcrumbs, sesame seeds, salt and pepper.
Toss the chicken in the flour, making sure it's well coated.
Next, toss it in the egg mixture and finally in the sesame breadcrumbs. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Arrange chicken in a single layer on a lined baking tray.
Drizzle over 1 tbsp oil (double for 4p).
Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

To a small bowl add the soy sauce and ½ tsp sugar (double for 4p).
Stir well to combine.

Place a pan over high heat with a drizzle of oil.
When hot, add the courgette, onion, ginger and garlic.
Season with salt and pepper and fry until soft, 8-10 mins, stirring occasionally.
Add the soy sauce along with 50ml water (double for 4p).
Carefully break the noodles apart then add to the pan and stir-fry until warmed through, 1-2 mins.