with Mushrooms & Baby Spinach
This flavourful stir-fry combines tender chicken, slurp-tastic egg noodles and crisp vegetables, all tossed in a sweet-soy seasoning and finished with a kick of plant-based kimchi. A fast, satisfying weeknight dinner with a tangy twist! *We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Carrot
1
Chicken thigh
330 g
Garlic paste
1 packet
Oyster sauce
1 packet
Plant-based kimchi
1 packet
Sliced mushrooms
1 packet
Sweet soy seasoning
1 sachet
Egg noodles
1 packet
Olive oil
1 drizzle
Brown sugar
1 tsp
Water
0.25 cup
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork
to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Add chicken and sweet soy seasoning and cook until browned and cook through, 5-6 minutes. • Reduce heat to medium then add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.
• Divide chicken egg noodle stir-fry between bowls.
• Top with plant-based kimchi to serve. Enjoy!
2770
kJ
Energy (kJ)
661
kcal
Calories
15.3
g
Fat
3.8
g
of which saturates
88.4
g
Carbohydrate
12.5
g
of which sugars
13.3
g
Dietary Fibre
43.6
g
Protein
0
mg
Cholesterol
3040
mg
Sodium
