Zero Fuss Glazed Chicken & Udon Noodle Salad
with Shredded Wombok & Sesame Ponzu Dressing
- Wheat
- Gluten
- Sulphites
- Soy
- Eggs
- Sesame
- Eggs
- Milk
- Sesame
- Almond
- Cashew
- Fish
- May contain traces of allergens
Sweet, sticky ginger-glazed chicken breast strips meet a refreshing udon noodle salad tossed with crisp shredded wombok. Dressed simply in a rich Japanese sesame dressing, this dish is a quick and vibrant fusion of flavour and crunch, all ready in under 30 minutes.
Ingredients
1
Chicken Breast Strips
1
Cucumber
1 packet
Ginger Paste
1 packet
Mixed Salad Leaves
1 packet
Ponzu
(Contains: Wheat, Gluten, Sulphites, Soy May be present: Eggs, Milk, Sesame, Almond, Cashew, Fish)
2 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Shredded Wombok
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to
separate, until tender, 1-2 minutes.
• Drain, rinse and allow to cool slightly.
• Meanwhile, thinly slice cucumber into half-moons.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. Transfer to a plate.
- Remove from heat, return all chicken to the pan, then add ginger paste and a splash of water, tossing to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine sesame dressing and ponzu. Add cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season to taste with salt
and pepper, then toss to combine.
• Divide udon noodle salad between bowls and top with glazed chicken.
• Spoon over any remaining glaze from the pan to serve. Enjoy!
