Double Plant-Based Chick’n Udon ‘Noodle’ Stir-Fry
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Double Plant-Based Chick’n Udon ‘Noodle’ Stir-Fry

Double Plant-Based Chick’n Udon ‘Noodle’ Stir-Fry

with Veggies & Crispy Shallots

You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and plant-based chicken strips. Grab a fork, you don’t want to miss out.

Tags:
Plant Based
Quick
Allergens:
Gluten
Wheat
Soy
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

udon noodles

(Contains Gluten, Wheat;)

1

carrot

1

zucchini

1 packet

kecap manis

(Contains Gluten, Soy, Sulphites, Wheat;)

1 packet

sweet chilli sauce

pinch

chilli flakes

1 packet

garlic paste

2 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 bag

baby spinach leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains Gluten, Soy;)

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3770 kJ
Fat25.6 g
of which saturates5.3 g
Carbohydrate94.1 g
of which sugars48.9 g
Protein72.3 g
Sodium4224 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

2
2

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, the white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl. Season.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, in batches, until browned, 4-5 minutes. • Add cooked noodles and veggies to pan. Add baby spinach leaves and sauce mixture and toss until combined, 1 minute. Season with pepper.

4
4

• Divide plant-based chick'n udon stir-fry between bowls. • Top with crispy shallots and a pinch of chilli flakes to serve. Enjoy!