One-Pot Chicken & Mushroom Pea Pod Soup
with Udon Noodles & Asian Greens
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.
The quantities provided above are averages only.
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 bag
Pea Pods
1 packet
chicken breast
1 bag
Asian greens
1 bag
sliced mushrooms
1 packet
garlic paste
1 packet
char siu paste
(Contains Soy;)
1 sachet
chicken-style stock powder
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
crispy shallots
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. • Trim pea pods and cut into thirds. Cut chicken breast into 2cm chunks. • Roughly chop Asian greens.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken until starting to brown, 2-3 minutes. Cook carrot, tossing, until tender, 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) and udon 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 pea pods, Asian greens and a drizzle of vinegar and cook, stirring, until greens are wilted, 1-2 minutes.
• Divide chicken and mushroom pea pod soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!