Express Chicken & Kimchi Udon Noodle Stir-Fry
with Mushrooms & Baby Spinach
This flavourful stir-fry combines tender chicken, chewy udon noodles and crisp vegetables, all tossed in a sweet-soy seasoning and finished with a kick of plant-based kimchi. A fast, satisfying weeknight dinner with a tangy twist!
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
Baby Spinach Leaves
1
Carrot
330 g
Chicken Thigh
1 packet
Garlic Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
plant-based kimchi
1 packet
Sliced Mushrooms
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Utensils
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
(when no longer pink inside), 5-6 minutes.
• 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 with salt
and pepper.
• Divide chicken udon noodle stir-fry between bowls.
• Top with plant-based kimchi to serve. Enjoy!
