Asian-Style Chicken & Udon Noodle Bowl
with Green Beans, Capsicum & Sesame Seeds
- Gluten
- Soy
- Wheat
- Molluscs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger paste and loaded with vibrant veg, you’re in for a quickly cooked taste sensation that’ll have you running for more.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Asian Greens
1
Capsicum
330 g
Chicken Breast
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
1 tbs
vinegar (white wine or rice wine)
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle.
• Trim and halve green beans. Roughly chop Asian greens. Thinly slice capsicum.
• Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and capsicum, tossing, until tender, 4-5 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Reduce heat to medium, then add ginger paste and Asian BBQ seasoning. Cook, tossing, until fragrant, 1 minute. Add oyster sauce, the brown sugar, vinegar and water, then cook, stirring, until slightly thickened, 1 minute.
• Return veggies to the frying pan, then add cooked noodles and toss to combine.
• Season to taste with pepper.
• Divide Asian-style chicken and udon noodles between bowls to serve.
• Sprinkle with mixed sesame seeds to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the sesame seeds!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most reviewers loved the well-balanced flavours, with the sesame seeds adding a nice finishing touch; one reviewer suggested reducing the brown sugar slightly for a less sweet result.
- Ease of prep: Several reviewers found this a quick and easy weeknight meal that came together without much fuss.
- Suggestions: One reviewer recommended adding garlic and ginger for extra depth, while another found that a pinch of brown sugar (rather than the full amount) gave a better-balanced flavour.
- Portions: Several reviewers felt the noodle quantity was too small, particularly for two people, and would have liked a larger serve.
