One-Pot Chicken, Soft Tofu & Bambino Wombok Sukiyaki
with Mushrooms, Pea Pods & Udon Noodles
- Soy
- Gluten
- Sesame
- Wheat
- Gluten
- Sesame
- Peanuts
- Wheat
- May contain traces of allergens
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These tender, yet crispy leaves carry the perfect sweetness ratio to level up any dish. When paired with this chicken, mushroom, tofu and udon noodles sukiyaki, you’ll be savouring each and every bite. Compliments to the Wombok we say!
Ingredients
½ packet
Bambino Wombok
1 packet
Pea Pods
1
Spring Onion
1
Soft Tofu
(Contains: Soy May be present: Gluten, Sesame, Peanuts, Wheat)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Sliced Mushrooms
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1
Chicken Breast Strips
Utensils
Cooking Steps
• Boil the kettle.
• Trim ends of Bambino wombok (see ingredients) and roughly chop.
• Trim pea pods.
• Thinly slice spring onion including the white ends.
• Cut soft tofu into 2cm chunks.
• In a small bowl, combine teriyaki sauce, the soy sauce and vinegar.
- In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook white ends of the spring onion and sliced mushrooms until slightly softened, 3-4 minutes. Cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. Add sweet soy seasoning and cook until fragrant, 1 minute.
- Add wombok and tofu and pour over the boiling water (2 cups for 2 people/ 4 cups for 4 people). Add sukiyaki sauce and bring to the boil.
- Reduce heat to medium, cover with a lid and simmer until veggies are tender, 4-5 minutes.
- Remove lid and add udon noodles and pea pods and simmer for another 1-2 minutes, gently stir noodles with a fork to separate.
TIP: The chicken is cooked when it is no longer pink inside.
• Divide soft tofu, chicken and Bambino wombok sukiyaki between bowls.
• Top with remaining spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The broth was generally enjoyed, though several found it mild; adding sriracha or using a stock base instead of soy sauce alone helped boost the flavour.
- Ease of prep: Most found the dish straightforward with minimal prep, making it an easy weeknight cook.
- Suggestions: Several reviewers recommend using firm or semi-firm tofu instead of soft tofu, as the soft variety broke apart during cooking and lost its shape entirely. Adding the tofu last, just before serving, may also help it hold together better.
- Portions: The wombok was generously sized and fresh, with plenty of noodles and vegetables to go around.
