Stir fried udon noodles with Chicken in Peanut Sauce
with pickled cucumber and crispy fried onions
This recipe provides 255 grams of vegetables per portion
Tags:
Extra Veggies
Allergens:
Gluten
•Tarwe
•Soja
•Pinda's
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Chicken thigh
½ piece
Persian cucumber
½ piece
Onion
½ piece
Garlic
200 g
Thai-style vegetable mix with mangetout
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
60 g
Peanut sauce
(Contains: Soja, Pinda's)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
1 tablespoon
Sunflower oil
2 tablespoon
[Reduced salt] ketjap manis
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
½ teaspoon
Sambal
to taste
[Reduced salt] soy sauce
1 tablespoon
Water for the sauce
Nutrition Values
Energy (kJ)2453 kJ
Calories586 kcal
Fat24.2 g
Saturated Fat6.4 g
Carbohydrate71.8 g
Sugar32.3 g
Dietary Fiber9.9 g
Protein17.3 g
Salt3 g
Potassium187.5 mg
Calcium24 mg
Iron0.9 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
•Bowl
•Small Bowl
•Sautépan or large frying pan
•Tall-Sided Pan
Cooking Steps
1
- Slice the chicken thigh into cubes. Transfer the diced chicken to a bowl and mix with 1 tbsp of ketjap per person.
- Slice the cucumber into round. Slice the onion into thin half rings.
- Press or mince the garlic.
- In a small bowl, mix the vinegar and the sugar. Add the cucumber, mix well and set aside, stirring occasionally.
2
- Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes.
- Add the vegetable mix and fry for 5 - 7 minutes over medium-high heat, stirring occasionally.
- Stir in the udon and fry for 2 - 3 more minutes.
- In the meantime, heat another frying pan with a drizzle of sunflower oil over medium-high heat. Fry the marinated chicken for 7 minutes.
3
- Add the sambal and per person 1 tbsp of ketjap to the stir fry. Add soy sauce to taste. Fry for 1 more minute.
- Add the peanut sauce with 1 tbsp of water per person and add to the chicken to warm it up.
4
- Serve the noodles onto the plates and sprinkle with soy sauce to taste.
- Top with the chicken in peanut sauce and with the pickled cucumber.
- Garnish with the crispy fried onions.
