Bursting with the perfect balance of soy, ginger and garlic, this boldly-flavoured soup works wonderfully with the juicy chunks of chicken breast and the slightly chewy udon.
This recipe is under 650kcal per serving.
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.
soy-ginger stir-fry sauce(ContainsSesame, Soy)
baby spinach leaves
chicken-style stock powder
rice wine vinegar
• Boil the kettle. • Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until chicken is cooked through, 6-8 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add soy-ginger stir-fry sauce, chicken-style stock powder, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add corn, baby spinach and a drizzle of rice wine vinegar and cook, stirring, until spinach is wilted, 1-2 minutes.
• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve.