The combination of soft and chewy udon noodles with our super crunchy panko-crusted chicken – what could be more fun? Enjoy this Asian-inspired dish that’s big on flavour and texture.
Always refer to the product label for the most accurate ingredient and allergen information.
Sichuan garlic paste(ContainsGluten, Fish, Sesame, Soy)
red wine vinegar (or white wine vinegar)
Bring a large saucepan of water to the boil. Chop the broccoli into small florets and roughly chop the stalk. Slice the carrot (unpeeled) into 1cm halfmoons. Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.
In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed chicken on a plate.
TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands from getting too messy!
Heat a large frying pan over a medium-high heat. Add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Cook in batches if your pan is getting crowded for the best results!
While the chicken is cooking, add the udon noodles, broccoli and carrot to the saucepan of boiling water and cook, stirring with a fork to separate the noodles, until tender, 3 minutes. Drain and return the noodles and veggies to the saucepan, add the Sichuan garlic paste and toss to coat.
In a small bowl, combine the mayonnaise and rice wine vinegar.
Roughly chop the coriander. Slice the pankocrusted chicken. Divide the Sichuan noodles and veggies between bowls. Top with the chicken. Drizzle over the mayo and garnish with the coriander to serve.