One-Pot Chicken & Mushroom Pea Pod Soup
with Udon Noodles & Asian Greens
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!
This recipe is under 650kcal per serving.
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 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2
Garlic
330 g
Chicken Thigh
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Char Siu Paste
(Contains: Soy;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
Carrot
Utensils
Cooking Steps
• Boil the kettle. • Trim pea pods and cut into thirds. Cut chicken thigh into 2cm chunks. • Roughly chop Asian greens.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chickenuntil starting to brown, 2-3 minutes. Cook sliced mushrooms, tossing, until tender, 4-5 minutes. • 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, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add pea pods, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.
• Divide chicken and mushroom pea pod soup between bowls. • Sprinkle with crispy shallots and chilli flakes (if using) to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
