Ginger Chicken Udon Noodles

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Instructions

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1 Marinate chicken

Peel and grate the ginger and garlic. Chop the chicken into strips. Add the gingergarlic, oyster and soy sauce to a bowl along with the chicken. Set aside.

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2 Prep

Boil a kettle. Trim and finely slice the spring onion, separating the white parts from the green. Place the noodles in a bowl, cover with boiling water to losen, then drain. 

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3 Start stir-fry

Heat a non-stick pan over a medium high heat with a drizzle of oil. Once hot, add the white parts of the spring onion. Fry for 1 min.

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4 Add

Add the chicken and its marinade and fry for 5 min. Add the whole snow peas and fry for 3 min. Add the drained udon noodles and fry for 1 min.

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5 Finish

Add the bean sprouts and sesame oil and cook for 1 final min.

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6 Serve

Divide the noodles among bowls and garnish with the remaining spring onioncrispy onion, sushi ginger and sesame seeds.

Tips for fussy eaters

Serve theirs without the sushi ginger!

Pro tip

Marinate the chicken for up to 24 hours in advance.

One of our favourite go-tos when we're feeling under the weather. Ginger can help decrease inflammation and thereby reduce a sore throat!

Cooking Time: 30 min

Cals 711 · Prot 58 · Carbs 84 · Fat 16

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Ginger 30 Grams
Garlic cloves 2 Piece
Oyster sauce 20 Grams
Soy sauce 30 ML

Stir-fry

Spring onion 40 Grams
Udon noodles 500 Grams
Snow peas 100 Grams
Bean sprouts 50 Grams
Sesame oil 15 ML

Garnish

Crispy onions 20 Grams
Sushi ginger 40 Grams
Black sesame seeds 10 Grams

One of our favourite go-tos when we're feeling under the weather. Ginger can help decrease inflammation and thereby reduce a sore throat!

Cooking Time: 30 min

Cals 711 · Prot 58 · Carbs 84 · Fat 16

Dairy-Free

Instructions

photo

1 Marinate chicken

Peel and grate the ginger and garlic. Chop the chicken into strips. Add the gingergarlic, oyster and soy sauce to a bowl along with the chicken. Set aside.

photo

2 Prep

Boil a kettle. Trim and finely slice the spring onion, separating the white parts from the green. Place the noodles in a bowl, cover with boiling water to losen, then drain. 

photo

3 Start stir-fry

Heat a non-stick pan over a medium high heat with a drizzle of oil. Once hot, add the white parts of the spring onion. Fry for 1 min.

photo

4 Add

Add the chicken and its marinade and fry for 5 min. Add the whole snow peas and fry for 3 min. Add the drained udon noodles and fry for 1 min.

photo

5 Finish

Add the bean sprouts and sesame oil and cook for 1 final min.

photo

6 Serve

Divide the noodles among bowls and garnish with the remaining spring onioncrispy onion, sushi ginger and sesame seeds.

Tips for fussy eaters

Serve theirs without the sushi ginger!

Pro tip

Marinate the chicken for up to 24 hours in advance.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Ginger 30 Grams
Garlic cloves 2 Piece
Oyster sauce 20 Grams
Soy sauce 30 ML

Stir-fry

Spring onion 40 Grams
Udon noodles 500 Grams
Snow peas 100 Grams
Bean sprouts 50 Grams
Sesame oil 15 ML

Garnish

Crispy onions 20 Grams
Sushi ginger 40 Grams
Black sesame seeds 10 Grams
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