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!
Always refer to the product label for the most accurate ingredient and allergen information.
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. Finely grate the ginger. Chop the chicken thigh into 2cm chunks.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 2-3 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. Set aside in a covered bowl to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the wok or frying pan 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 ginger and cook until slightly wilted and fragrant, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture and toss to coat.
Divide the Chinese Sichuan chicken and noodle stir-fry between bowls and top with the coriander and roasted peanuts.