One Pot Asian-Style Chicken Noodle Soup
with Veggies
One pot is all you need to whip up this slurptastic noodle delight! Oozing with umami flavours and colourful veggies, dinner will quickly become your favourite meal of the day!
This recipe is under 650kcal per serving.
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.
Ingredients
1
carrot
1 packet
chicken thigh
1 tin
sweetcorn
1 bag
Asian greens
1 packet
garlic paste
1 packet
char siu paste
(Contains Soy;)
1 sachet
chicken-style stock powder
1 packet
udon noodles
(Contains Gluten, Wheat;)
pinch
chilli flakes
Not included in your delivery
olive oil
1.5 cup
boiling water
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • Roughly chop Asian greens.
Little cooks: Older kids can help out with the can opener under adult supervision.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, stirring until starting to brown, 2-3 minutes. Add carrot and cook, tossing, until tender and chicken is cooked through, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) andudon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add sweetcorn, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.
• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) to serve. Enjoy!