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[Chinese Noodle Creativity] Stir Fried Chicken & Shanghai Noodles

with Mushrooms & Spring Onion

Recipe Development TeamUpdated on November 19, 2025

Get up to $230 off

Get up to $230 off

Calories

:

446 kcal

Protein

:

39.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Molluscs
Wheat
Sesame
Soy
Gluten
May contain traces of allergens

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1

Garlic

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 packet

Sliced Mushrooms

1

Spring Onion

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Wheat, Sesame, Soy)

1 packet

Udon Noodles

(Contains: Gluten, Wheat)

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Soy May be present: Gluten.)

½ tbs

vinegar (rice wine or white wine)

¼ cup

water

Nutritional Values

Calories446 kcal

Energy (kJ)1870 kJ

Fat15 g

of which saturates4.8 g

Carbohydrate39.4 g

of which sugars7.4 g

Dietary Fibre9.4 g

Protein39.6 g

Sodium2300 mg

Potassium2.9 mg

Calcium0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

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.

2

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

3

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.

4

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.

5

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.

6

Divide stir-fried chicken and Shanghai noodles between bowls.
Garnish with remaining spring onion. Enjoy!

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