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Japanese Recipes

Asian BBQ Pumpkin, Chicken & Slaw

Asian BBQ Pumpkin, Chicken & Slaw

Asian BBQ Pumpkin, Chicken & Slaw

with Crunchy Noodles & Japanese Dressing

Get up to $200 off!

Keeping the calories in check has never been so tasty as it is in this dish! Asian BBQ-spiced pumpkin does the most with crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Sesame

•Soy

•Eggs

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Slaw Mix

1 packet

Garlic Aioli

(Contains: Eggs;)

1

Pumpkin

1 sachet

Asian BBQ Seasoning

(Contains: Soy, Gluten, Wheat;)

1 packet

Mixed Salad Leaves

1

Long Chilli

1

Cucumber

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1

Red Radish

330 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories659 kcal

Energy (kJ)2760 kJ

Fat41.3 g

of which saturates6.2 g

Carbohydrate33.4 g

of which sugars20 g

Dietary Fibre7.3 g

Protein38.2 g

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Roast the pumpkin

1

• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Sprinkle with Asian BBQ seasoning and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!

Prep the veggies

2

• Meanwhile, trim and roughly chop pea pods. • Thinly slice red radish and long chilli (if using). • Cut chicken thigh into 2cm chunks.

Cook the chicken & toss the slaw

3

• Just before serving, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.

• In a large bowl, combine deluxe salad mix, mixed salad leaves, pea pods, red radish, garlic aioli and Japanese style dressing. Season to taste with salt and pepper.

Finish & serve

4

• Divide slaw between bowls. • Top with Asian BBQ roast pumpkin, chicken, crunchy fried noodles and chilli to serve. Enjoy!

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