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Thai Red Curry Noodles with Spiced Chicken for Dinner

Thai Red Curry Noodles with Spiced Chicken for Dinner

with a Chicken & Roast Pumpkin Salad for Lunch

Dinner To Lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Enjoy a saucy noodle dish with Thai-spiced chicken, then add the rest of the chicken to a hearty roast pumpkin salad. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1350kJ Energy, 11.3g Fat, 4.3g Saturated Fat, 22.6g Carbohydrate, 17.9g Sugars, 30.4g Protein, 373mg Sodium.

Allergens:SesameGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 sachet

sesame seeds

(ContainsSesame)

2 clove

garlic

1 unit

carrot

1 head

broccoli

1 bag

coriander

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

chicken breast

1 sachet

Thai seven spice blend

(May be presentSulphites)

¾ tin

mild Thai red curry paste

2 box

coconut milk

1 unit

cucumber

1 unit

lemon

1 bag

mixed salad leaves

1 packet

crispy shallots

(ContainsGluten)

2 tub

sweet chilli sauce

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4010 kJ
Fat47.5 g
of which saturates26.6 g
Carbohydrate71.9 g
of which sugars18.2 g
Protein46.6 g
Sodium3510 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to the boil. Place the peeled & chopped pumpkin and sesame seeds on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Roughly chop the coriander. Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8 minutes. Drain and refresh under cold water.

3

While the noodles are cooking, slice the chicken breast into 1cm strips and place in bowl with the Thai seven spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken with a pinch of salt and pepper and cook, tossing, until cooked through, 3-4 minutes. Transfer to a plate.

4

SPICY! The curry paste is hot, feel free to add less if you're sensitive to heat! Return the pan to a high heat with a drizzle of olive oil. Add the garlic, carrot and broccoli and cook, stirring, until the garlic is fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute. Reduce the heat to medium-high and add the coconut milk, soy sauce and brown sugar. Simmer until the veggies are tender, 7-9 minutes. Add the udon noodles and stir through until heated, 1-2 minutes. Season to taste with salt and pepper.

5

Divide the noodles and veggies between bowls. Reserve two portions of the chicken (about 1 cup) for lunch. Serve the remaining chicken (plus any resting juices) on top of the noodles. Garnish with the coriander.

6

When you're ready to pack lunch, slice the cucumber into half-moons. Cut the lemon in half. Divide the reserved chicken breast, roast pumpkin, cucumber, mixed salad leaves and crispy shallots between two containers. Season with salt and pepper to taste. Add the lemon halves and sweet chilli sauce tubs. Refrigerate. At lunch time, drizzle the sweet chilli sauce over the salad. Toss to combine and squeeze over lemon juice to taste.