Asian-Style Chicken Breast Noodle Soup
with Veggies & Crispy Shallots- Sesame
- Soy
- Gluten
- Wheat
Bursting with the perfect balance of soy, ginger and garlic, this boldly-flavoured soup works wonderfully with the juicy chunks of chicken breast and the slightly chewy udon. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1 packet
chicken breast
1 tin
sweetcorn
1 packet
garlic paste
1 packet
soy-ginger stir-fry sauce
(Contains: Sesame, Soy;)
1 packet
udon noodles
(Contains: Gluten, Wheat;)
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
crispy shallots
1 pinch
chilli flakes
Not included in your delivery
olive oil
1.5 cup
boiling water
1 drizzle
rice wine vinegar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until chicken is cooked through, 6-8 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add soy-ginger stir-fry sauce, chicken-style stock powder, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add corn, baby spinach and a drizzle of rice wine vinegar and cook, stirring, until spinach is wilted, 1-2 minutes.
• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve.
