Plant-Based Chick’n Udon Stir-Fry
with Veggies & Crispy Shallots
You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and plant-based chicken strips. Grab a fork, you don’t want to miss out.
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 packet
udon noodles
(Contains Gluten, Wheat;)
1
carrot
1
zucchini
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
sweet chilli sauce
1 pinch
chilli flakes
1 packet
garlic paste
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 bag
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, the white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl. Season.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • To pan, return cooked noodles and veggies. Add baby spinach leaves and sauce mixture and toss, until combined, 1 minute. Season with pepper.
• Divide plant-based chick'n udon stir fry between bowls. • Top with crispy shallots and a pinch of chilli flakes (if using) to serve. Enjoy!