HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Chicken Noodles
Honey-Soy Chicken Noodles

Honey-Soy Chicken Noodles

with Asian greens

Customer Favourite
Read more

Whipping up a honey-soy sauce at home is easy, and it's the ideal accompaniment to tender chicken breast, stir-fried veggies and udon noodles. Top the whole thing off with moreish crispy shallots and crunchy peanuts and this will become a family favourite - fast!


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 Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 knob


1 packet

chicken breast

1 packet

udon noodles


2 unit


1 bunch

spring onions

1 bunch

Asian greens

1 unit

long red chilli

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 packet

crispy shallots

Not included in your delivery

⅓ cup

soy sauce

(ContainsGluten, Soy)

¼ cup


¼ cup

warm water

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2620 kJ
Fat16.4 g
of which saturates4.5 g
Carbohydrate68.7 g
of which sugars17.7 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium2770 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of water to the boil. TIP: Put a lid on the pan so it boils faster. Cut the carrot (unpeeled) into 0.5cm discs. Thinly slice the spring onion. Roughly chop the Asian greens. Finely chop the long red chilli (if using). Cut the chicken breast into 2cm pieces.


Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, honey, soy sauce and warm water (see ingredients list). Set aside.


Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.


While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Season the chicken with salt and pepper. Once hot, add 1/2 the chicken to the pan. Cook, stirring, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. Repeat with the remaining chicken. TIP: Cooking the chicken in batches will stop it from stewing and keep it tender.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and 1/2 the spring onion to the pan and cook, stirring occasionally, for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process! Add the honey-soy sauce and the Asian greens and cook for 2 minutes, or until bubbling and wilted. Add the chicken and udon noodles to the pan and toss to combine and heat through


Divide the honey-soy chicken noodles with veggies between bowls. Top with the roasted peanuts and crispy shallots. Sprinkle the long red chilli (if using) and remaining spring onion over the adults' portions. TIP: Some like it hot, but if you don't just hold back on the chilli.

TIP: For kids, follow our serving suggestion in the main photo!