Honey-Soy Chicken Noodles
with Asian greens
Whipping up a honey-soy sauce at home is easy, and it's the ideal accompaniment to tender chicken breast, stir-fried veggies and udon noodles. Top the whole thing off with moreish crispy shallots and crunchy peanuts and this will become a family favourite - fast!
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
2 clove
garlic
1 knob
ginger
1 packet
chicken breast
1 packet
udon noodles
(Contains Gluten, Wheat;)
2 unit
carrots
1 bunch
spring onions
1 bunch
Asian greens
1 unit
long red chilli
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
crispy shallots
Not included in your delivery
⅓ cup
soy sauce
(Contains Gluten, Soy;)
¼ cup
honey
¼ cup
warm water
olive oil
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. TIP: Put a lid on the pan so it boils faster. Cut the carrot (unpeeled) into 0.5cm discs. Thinly slice the spring onion. Roughly chop the Asian greens. Finely chop the long red chilli (if using). Cut the chicken breast into 2cm pieces.
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, honey, soy sauce and warm water (see ingredients list). Set aside.
Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Season the chicken with salt and pepper. Once hot, add 1/2 the chicken to the pan. Cook, stirring, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. Repeat with the remaining chicken. TIP: Cooking the chicken in batches will stop it from stewing and keep it tender.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and 1/2 the spring onion to the pan and cook, stirring occasionally, for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process! Add the honey-soy sauce and the Asian greens and cook for 2 minutes, or until bubbling and wilted. Add the chicken and udon noodles to the pan and toss to combine and heat through
Divide the honey-soy chicken noodles with veggies between bowls. Top with the roasted peanuts and crispy shallots. Sprinkle the long red chilli (if using) and remaining spring onion over the adults' portions. TIP: Some like it hot, but if you don't just hold back on the chilli.
TIP: For kids, follow our serving suggestion in the main photo!