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.
Allergens
Utensils
Tags
Olive oil
Udon noodles
1 packet
Carrot
1
Zucchini
1
Kecap manis
1 packet
Sweet chilli sauce
1 packet
Soy sauce
2 tbs
White wine vinegar
drizzle
Chilli flakes
pinch
Garlic paste
1 packet
Plant-based chicken strips
2 packet
Baby spinach leaves
1 bag
Crispy shallots
1 packet
• 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, tossing, 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, in batches, until browned, 4-5 minutes. • Add cooked noodles and veggies to pan. 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 to serve. Enjoy!
3770
kJ
Energy (kJ)
25.6
g
Fat
5.3
g
of which saturates
94.1
g
Carbohydrate
48.9
g
of which sugars
72.3
g
Protein
4224
mg
Sodium
