Double Stir-Fried Chicken & Shanghai Udon Noodles

Name: Double Stir-Fried Chicken & Shanghai Udon Noodles with Mushrooms & Spring Onion
Total time: 25m
Yield: 2
Ingredients: 1 Garlic; 660 g Chicken Thigh; 1 Spring Onion; 1 packet Udon Noodles; 1 packet Baby Spinach Leaves; 1 packet Sliced Mushrooms; 1 sachet Sweet Soy Seasoning; 1 packet Oyster Sauce; 1 Zucchini; 1 drizzle olive oil; 1 tbs soy sauce; ½ tbs vinegar (rice wine or white wine); ¼ cup water

with Mushrooms & Spring Onion

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Calories

647 kcal

Protein

70.1g protein

Difficulty

Easy

Allergens:

Gluten
Wheat
Sesame
Soy
Molluscs
Gluten
May contain traces of allergens

Thick, bouncy udon noodles and golden chicken strips tango in an umami-packed glaze. Earthy mushrooms and a zingy spring onion finish make this sweet soy chicken a textural Chinese masterpiece - basically a hug in a bowl.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Garlic

660 g

Chicken Thigh

Spring Onion

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Baby Spinach Leaves

1 packet

Sliced Mushrooms

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy;)

½ tbs

vinegar (rice wine or white wine)

¼ cup

water

Nutritional Values

Calories647 kcal

Energy (kJ)2710 kJ

Fat23.8 g

of which saturates7.4 g

Carbohydrate39.8 g

of which sugars7.8 g

Dietary Fibre9.4 g

Protein70.1 g

Sodium2400 mg

Potassium2.9 mg

Calcium0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Boil the kettle. 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.

Thinly slice zucchini into half-moons. Roughly chop white ends of spring onion then thinly slice remaining. Finely chop garlic.
Cut chicken thigh into 2cm chunks.
In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. TIP: Cook in batches if your pan is getting crowded.

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook mushrooms, until just softened, 2-3 minutes.
Add zucchini and cook until tender, 4-5 minutes.
Add garlic and white ends of spring onion and cook until fragrant, 1 minute.

To frying pan, add baby spinach leaves, cooked udon noodles, chicken, oyster sauce, the soy sauce, vinegar and water, tossing until well combined, 1 minute.
Season with pepper.