Asian Udon Stir-Fry with Chicken
with gochujang, corn and cashew nutsCalories
:
535 kcalProtein
:
14.2g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
This recipe provides 363g vegetables per portion
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
1.25 teaspoon
Fresh ginger
¼ piece
Lime
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
70 g
Corn
½ piece
Cucumber
¾ piece
Carrot
¼ piece
Red chili pepper
½ bunch
Scallions
120 g
Chicken thigh strips with kebab spices
15 g
Gochujang
(Contains: Soja, Gluten, Tarwe)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2240 kJ
Calories535 kcal
Fat24.6 g
Saturated Fat3.6 g
Carbohydrate62.9 g
Sugar20.1 g
Dietary Fiber10.8 g
Protein14.2 g
Salt2.8 g
Potassium486.6 mg
Calcium65.9 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Salad Bowl
•Peeler
•Wok or sautépan
Cooking Steps
1
- Press or mince the garlic and finely grate the ginger.
- Cut the lime into wedges.
- In a salad bowl, mix the East-Asian style sauce with the sesame oil, soy sauce, ginger and the juice of 1 lime wedge per person.
- Drain the corn in a sieve.
2
- Cut the cucumber in half lengthways, then slice it. Use a peeler to slice the carrot into ribbons. Add both to the salad bowl.
- Cut off the top of the red chili pepper, then roll it in your hands to release the seeds. Let the seeds fall out, then chop the chili pepper into thin rings.
- Finely chop the scallions, keeping the white and green parts separate.
3
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Add the chicken, gochujang*, garlic and the white part of the scallions to the pan and fry for 7 minutes. Season with salt and pepper to taste.
- Add the udon noodles and corn to the stir fry and cook for 1 - 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
4
- Transfer the chicken and noodles to the salad bowl and mix everything together. Season with some more soy sauce to taste.
- Serve the noodles on plates.
- Garnish with the red chili pepper, scallion greens and the cashew nuts.
- Serve with a lime wedge.
