With a sensational combination of textures and sweet and spicy Asian flavours, including our signature Sichuan garlic paste, you won't believe you made this yourself – and in roughly half an hour too!
udon noodles(ContainsGlutenMay be presentEgg, Soy)
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame, Sulphites)
roasted peanuts(ContainsPeanutsMay be presentSoy, Tree Nuts, Milk, Sesame)
soy sauce(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Cut the zucchini into 1cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, combine the soy sauce, Sichuan garlic paste and sesame oil in a small bowl and set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrot and cook until softened, 3-4 minutes. Add the Asian greens and cook until slightly wilted, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture and toss to coat.
Divide the chicken and noodles between bowls and top with the coriander and roasted peanuts. TIP: For the low-calorie option, serve with 1/2 the noodles and omit the peanuts.