Char Siu Chicken & Oyster Sauce Noodle Soup

Name: Char Siu Chicken & Oyster Sauce Noodle Soup with Veggies & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Carrot; 1 packet Oyster Sauce; 1 sachet Crispy Shallots; 1 packet Udon Noodles; 1 packet Baby Spinach Leaves; 1 Zucchini; 330 g Chicken Thigh; 1 packet Ginger Paste; 1 packet Char Siu Paste; 2 sachet Vegetable Stock Pot; 1 drizzle olive oil; ½ tbs vinegar (white wine or rice wine); 2 cup Boiling water; ½ tbs soy sauce

with Veggies & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

Noodle soup is the tastiest and homiest dinner that not only is quick and easy but also brimming with flavour. This one is no different, loaded with our favourite veggies and char siu chicken. Have your chopsticks at the ready, because this one will be slurped down as soon as it is plated up!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

1 sachet

Crispy Shallots

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Baby Spinach Leaves

Zucchini

330 g

Chicken Thigh

1 packet

Ginger Paste

1 packet

Char Siu Paste

(Contains: Soy;)

2 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

½ tbs

vinegar (white wine or rice wine)

2 cup

Boiling water

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Calories561 kcal

Energy (kJ)2350 kJ

Fat21.2 g

of which saturates6.7 g

Carbohydrate64.4 g

of which sugars27.7 g

Dietary Fibre9.9 g

Protein38.5 g

Sodium2710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Thinly slice carrot and zucchini into half-moons. Finely chop garlic. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook carrot and zucchini until tender, 4-5 minutes. • Add Asian greens and cook, until wilted, 1-2 minutes. Season. • Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Add ginger paste and char siu paste, and cook, until fragrant, 1 minute. • Add the vinegar, a splash of water and return cooked veggies to pan, tossing to combine, 1 minute.

• Meanwhile, in a medium saucepan, add the boiling water (see ingredients), chicken stock pot, oyster sauce and soy sauce, and bring to the boil. • Add udon noodles to saucepan, and reduce to a simmer. • Cook until slightly tender, 1-2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Stir through baby spinach leaves until wilted.