Chicken & Tom Yum Noodle Hot-Pot
with Crispy Chilli Oil & Coriander
Calories
:
497 kcalProtein
:
31.4g proteinPreparation Time
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Molluscs
- Wheat
- Soy
- Gluten
- May contain traces of allergens
Dive into a steaming bowl of comfort with plump chicken swimming in a fragrant, soul-warming broth. We’ve loaded it with silky sweet potato noodles and finished with a drizzle of crispy chilli oil and fresh coriander for a punchy, restaurant-quality kick.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Sweet Potato Noodles
1 packet
Asian Greens
1
Tomato
2
Garlic
1
Spring Onion
1 sachet
Crispy Shallots
1 sachet
Chilli Flakes
1 packet
tom yum paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Vegetable Stock Pot
1
Chicken Breast Strips
1 packet
Coriander
Not included in your delivery
1 tbs
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
vinegar (white wine or rice wine)
2.5 cup
Boiling water
1 tsp
brown sugar
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook sweet potato noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, roughly chop Asian greens. Thinly slice tomato into wedges. Finely chop garlic. Thinly slice spring onion.
- In a small heatproof bowl, combine garlic, crispy shallots, the soy sauce, vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
- Return saucepan to high heat, and cook olive oil (1 tbs for 2 people / 2 tbs for 4 people), until just smoking, 30 seconds - 1 minute.
- Carefully pour oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
3
- Return saucepan to high heat with a drizzle of olive oil.
- When oil is hot, cook chicken breast strips, tossing, until browned and cooked through, 4-5 minutes.
- Add the boiling water (2 1/2 cups for 2 people / 5 cups for 4 people), tom yum paste, oyster sauce, stock concentrate and the brown sugar.
- Bring to the boil then add Asian greens and tomato, stirring until wilted, 1-2 minutes. Season to taste.
4
- Divide sweet potato noodles between bowls.
- Pour over hicken hot-pot soup.
- Drizzle over crispy chilli oil and garnish with spring onion. Tear over coriander to serve. Enjoy!
