Double Chicken & Kimchi Udon Noodle Stir-Fry
with Mushrooms
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
660 g
Chicken Thigh
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Baby Spinach Leaves
1 packet
Sliced Mushrooms
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
1 packet
plant-based kimchi
1
Carrot
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.
• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Add chicken and sweet soy seasoning and cook until browned and cook through, 5-6 minutes (Cook in batches if your pan is getting crowded). • Reduce heat to medium then add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.
• Divide chicken udon noodle stir-fry between bowls. Top with plant-based kimchi. Enjoy!
