Shanghai-Style Chicken Stir-Fry

Name: Shanghai-Style Chicken Stir-Fry with Udon Noodles
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 unit red capsicum; 1 bunch Asian greens; 1 unit red onion; 1 bunch spring onions; 1 knob ginger; 1 clove garlic; 1 bunch coriander; 1 packet Free-Range Chicken Strips; 1 packet udon noodles; ½ sachet Chinese five spice; 1 tbs soy sauce (or gluten-free tamari soy sauce); 2 sachet hoisin sauce; 1 tbs water

with Udon Noodles

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In a ravenous and downright inspired moment in the kitchen, our recipe developer Meg concocted this delicious saucy stir-fry inspired by the streets of Shanghai. It’s a good thing she’s so inventive when she’s hungry – we’d normally resort to toast. This speedy dinner is a lot more delicious than that, we assure you.

Allergens:

Gluten

•Wheat

•Soy

•Sesame

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

red capsicum

1 bunch

Asian greens

1 unit

red onion

1 bunch

spring onions

1 knob

ginger

1 clove

garlic

1 bunch

coriander

1 packet

Free-Range Chicken Strips

1 packet

udon noodles

(Contains: Gluten, Wheat;)

½ sachet

Chinese five spice

(May be present: Gluten.)

2 sachet

hoisin sauce

(Contains: Sesamzaad, Soja;)

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soja, Gluten;)

1 tbs

water

Nutritional Values

per serving

Calories3140 kcal

Fat23.8 g

of which saturates5.3 g

Carbohydrate78.8 g

of which sugars27.5 g

Protein49 g

Sodium2040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Kettle

•Knife

•Large Bowl

•Strainer

•Large Pan

•Plate

Cooking Steps

Slice the red capsicum into 1 cm strips. Finely slice the red onion. Peel and finely grate the garlic. Finely grate the ginger. Roughly chop the Asian greens. Roughly chop the coriander leaves. Finely slice the spring onion.

Place the udon noodles in a large bowl. Cover with warm water and carefully pry apart the noodles using your fingers. TIP: Be gentle to prevent the noodles from breaking into pieces. Drain and refresh under cold water.

Heat a drizzle of olive oil in a large frying pan or work over a medium-high heat. Add the Chinese five spice and the free-range chicken strips and cook for 3-5 minutes, tossing regularly, until browned and cooked through. Remove from the pan and set aside on a plate. TIP: The sweet and sour flavour in the dish comes from the Chinese five spice and the vinegar in the hoisin sauce (added later).

Heat another drizzle of olive oil in the same frying pan and add the capsicum, red onion, garlic and ginger. Cook for 3 minutes, or until the capsicum has softened and the garlic and ginger are fragrant.

Return the chicken strips to the pan and add the Asian greens, udon noodles, soy sauce, hoisin sauce and water (check ingredients list for the amount). Cook, stirring, for 1 minute, or until all the ingredients are combined and warmed through. Remove from the heat and stir through 1/2 of the coriander and the spring onion.