Express: Chicken Udon Ramen
with Pre-prepped Ingredients
A satisfying 20-minute chicken udon ramen with a deeply savoury broth, tender noodles, and vibrant, fresh toppings
Cals 1073 · Prot 73 · Carbs 120 · Fat 36
Family Friendly
Express
20 min
A satisfying 20-minute chicken udon ramen with a deeply savoury broth, tender noodles, and vibrant, fresh toppings
Cals 1073 · Prot 73 · Carbs 120 · Fat 36
Family Friendly
Express
Ingredients
Chicken
Chicken mince
400 Grams
Chinese chilli sauce
9*10*
20 Grams
Ginger garlic paste
10 Grams
Sweet soy sauce
9*10*11*14*
15 ML
Rice vinegar
15 ML
White sugar
5 Grams
Tahini
3*
20 Grams
Water
100 ML
Soup
Chicken stock
15*
750 ML
Miso paste
9*
40 Grams
Dark soy sauce
9*10*11*
20 ML
Almond milk
2*
120 ML
Udon noodles
10*11*
500 Grams
To serve
Baby pak choi
3 Piece
Spring onion
40 Grams
Grated carrot
100 Grams
Nori sheets
3*
1 Piece
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4342 / 1073 |
| Fats (g) | 35.7 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 120 |
| of which sugars (g) | 26.6 |
| Fibers (g) | 3.4 |
| Proteins (g) | 73.4 |
| Salt (g) | 7.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry chicken
- Heat a large frying pan over a medium-high heat with a drizzle of oil.
- Fry the chicken mince for 4-5 min until golden and slightly crispy.
2 Make soup
- Meanwhile, to a large pot, over a medium heat add the chicken stock, miso, dark soy sauce and almond milk.
- Bring to a simmer whisking to dissolve the miso.
3 Season chicken
- Once the chicken is cooked, add the Chinese chilli sauce (spicy!), ginger garlic paste, sweet soy sauce, rice vinegar, sugar and tahini.
- Mix well and add the measured water.
- Bring to a simmer, lower the heat and cook for 3-5 min until sticky and reduced.
4 Prep toppings
- Finely slice the spring onion.
- Meanwhile, chop the base off the pak choi and separate the leaves.
5 Add noodles and veg
- To the boiling soup, add the udon noodles and pak choi.
- Cook for 2-3 min, until the noodles are tender.
6 Serve
- Serve the Tan Tan Chicken Udon Ramen with Pak Choi.
- Top with the grated carrot, spring onion and nori sheets.
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