One-Pot Double Umami Chicken Noodle Soup
with Veggies
One pot is all you need to whip up this slurptastic noodle delight! Oozing with umami flavours and colourful veggies, dinner will quickly become your favourite meal of the day!
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
Asian Greens
1 packet
Green Beans
2
Garlic
660 g
Chicken Thigh
1 sachet
Crispy Shallots
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 sachet
Chilli Flakes
1 packet
Char Siu Paste
(Contains: Soy;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy, Sesame;)
1 tin
Sweetcorn
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • Roughly chop Asian greens. Little cooks: Older kids can help out with the can opener under adult supervision.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, stirring until starting to brown, 2-3 minutes. Add carrot and cook, tossing, until tender and chicken is cooked through, 4-5 minutes (Cook in batches if your pan is getting crowded). • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Add sweetcorn, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.
• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
