Char Siu Chicken Breast and Mushroom Udon Broth
with Sugar Snap Peas, Pak Choi and Sesame Seeds
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat. In this dish, we're using char siu paste to add a sweet and salty depth of flavour to the clear broth.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Sugar Snap Peas
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
80 grams
Sliced Mushrooms
15 grams
Chicken Broth Paste
75 grams
Char Siu Paste
(Contains Soya)
1 unit(s)
Pak Choi
220 grams
Udon Noodles
(Contains Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Boiling Water
Nutritional information
Utensils
Instructions
a) Cut the sugar snap peas into thirds.
b) Peel and grate the garlic (or use a garlic press).
c) Cut each chicken breast into 2cm pieces. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a large saucepan on medium-high heat with a drizzle of oil.
b) Once hot, add the chicken pieces, sugar snap peas and mushrooms. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins.
c) Meanwhile, boil a half-full kettle.
a) Once browned, add the garlic to the chicken and cook for 30 secs more.
b) Stir in the chicken broth paste, char siu paste and boiling water (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Once the chicken is cooked, add the udon noodles and pak choi to the broth. Simmer until hot and wilted, 1-2 mins. Use a fork to gently separate the noodles.
a) Taste the broth and season with salt and pepper if needed.
a) Share the chicken noodle broth between your bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
Step 1 MOD: If you’ve chosen chicken breast instead of thigh, prep and cook the recipe in the same way.
