Shanghai-Style Chicken Stir-Fry
with Udon Noodles
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.
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 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: Soy, Sesame;)
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
1 tbs
water
Utensils
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.
Divide the chicken and udon noodle stir-fry between bowls. Sprinkle over the remaining coriander.
