Saucy Thai Red Curry Noodles with Spiced Chicken for Dinner
with a Chicken & Roast Pumpkin Salad for Lunch
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: 1820kJ Energy, 21.8g Fat, 5.7g Saturated Fat, 25.4g Carbohydrate, 18.6g Sugars, 32.2g Protein, 651mg Sodium.
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.
1 packet
peeled & chopped pumpkin
1 sachet
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)2 clove
garlic
1
carrot
1 head
broccoli
1 bag
coriander
½ packet
udon noodles
(ContainsGluten)1 packet
chicken breast
1 sachet
Thai seven spice blend
(ContainsSulphites)¾ tin
mild Thai red curry paste
2 box
coconut milk
1
cucumber
1
lemon
1 bag
mixed salad leaves
1 packet
crispy shallots
2 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(ContainsGluten, Soy)2 tsp
brown sugar
(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
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 salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. Set aside until it's time to pack lunch.
While the pumpkin is roasting, finely chop the garlic. Thinly slice the carrot (unpeeled) into halfmoons. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Roughly chop the coriander. Add the udon noodles (see ingredients) to the saucepan of boiling water and cook, stirring with a fork to separate the noodles, until just tender, 8 minutes. Drain and refresh under cold water.
While the noodles are cooking, slice the chicken breast into 1cm strips. In a large bowl, combine the Thai seven spice blend and a drizzle of olive oil. Add the chicken, 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, cook the chicken, tossing, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
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) and cook until fragrant, 1 minute. Reduce the heat to mediumhigh and add the coconut milk, soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles to the pan and stir through until heated, 1-2 minutes. Season to taste.
Divde the Thai red curry noodles between bowls. Reserve 2 portions of the chicken (about 1 cup) for lunch and place the remainder (plus any resting juices) on top the noodles. Garnish with the coriander.
When you're ready to pack lunch, slice the cucumber into half-moons. Slice the lemon into wedges. Divide the reserved chicken breast, roast pumpkin, cucumber, mixed salad leaves, crispy shallots, lemon and sweet chilli sauce packets between 2 containers. Refrigerate. At lunch, remove the sweet chilli sauce and drizzle over the salad. Toss to combine. Season to taste with lemon juice, salt and pepper.