Plant-Based Chick’n & Egg Noodle Stir-Fry

Name: Plant-Based Chick’n & Egg Noodle Stir-Fry with Veggies & Crispy Shallots
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet egg noodles; 1 carrot; 1 zucchini; 1 packet kecap manis; 1 packet sweet chilli sauce; 2 tbs soy sauce; 1 drizzle white wine vinegar; 1 pinch chilli flakes; 1 packet garlic paste; 1 packet plant-based chicken strips; 1 bag baby spinach leaves; 1 packet crispy shallots

with Veggies & Crispy Shallots

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You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and plant-based chicken strips. Grab a fork, you don’t want to miss out.

We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

•Climate Superstar

Allergens:

Eggs

•Gluten

•Wheat

•Soy

•Sulphites

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

carrot

zucchini

1 packet

kecap manis

(Contains: Gluten, Soy, Sulphites, Wheat;)

1 packet

sweet chilli sauce

1 pinch

chilli flakes

1 packet

garlic paste

1 packet

plant-based chicken strips

(Contains: Gluten, Soy, Wheat;)

1 bag

baby spinach leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2840 kJ

Fat16.6 g

of which saturates4.1 g

Carbohydrate90.3 g

of which sugars45.1 g

Protein42.7 g

Sodium3099 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 4-5 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Add cooked noodles and veggies to pan. Add baby spinach leaves and sauce mixture and toss until combined, 1 minute. Season with pepper.