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Chilli Chicken, Vegetable and Udon Ramen
Chilli Chicken, Vegetable and Udon Ramen

Chilli Chicken, Vegetable and Udon Ramen

Serves 2 | with Sweetcorn, Spring Onion & Sesame-Sambal Drizzle

Recipe Development Team
Recipe Development TeamPublished on July 23, 2024
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This ramen, with thick udon noodles and chilli chicken in a flavourful broth, is the perfect lunch when you're seeking something special but speedy.

Allergens:
Sesame
•Cereals containing gluten
•Soya

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.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Spring Onion

100 grams

Radishes

160 grams

Sweetcorn

15 grams

Sambal Paste

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

25 grams

Asian Broth Paste

(Contains: Cereals containing gluten, Soya)

1 pack(s)

Cooked British Chicken Slices

1 sachet(s)

Thai Style Spice Blend

Not included in your delivery

400 milliliter(s)

Water

¼ tsp

Salt for the Broth

Nutritional information

Energy (kJ)1809 kJ
Energy (kcal)432 kcal
Fat15.1 g
of which saturates2.6 g
Carbohydrate43 g
of which sugars7.7 g
Dietary Fibre5.8 g
Protein28 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small Bowl
•Large Bowl
•Kettle
•Colander
•Large Saucepan

Cooking Instructions and Tips

Prep Time
1

a) Trim the spring onion and thinly slice on an angle.

b) Trim and thinly slice the radishes.

c) Drain the sweetcorn in a sieve.

d) In a small bowl, combine the sambal paste and sesame oil.

Cook the Noodles
2

a) Boil a full kettle. 

b) Pop the udon noodles into a large heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.

c) While the kettle boils, combine in a medium saucepan the Asian broth paste, the water and the salt for the broth (see pantry for both amounts). Stir and bring back to the boil, 1-2 mins.

Assemble and Serve
3

a) While the broth simmers, heat a medium frying pan on medium-high heat with a drizzle of oil. Once hot, add the cooked chicken slices and the Thai style spice blend. Cook until the chicken is hot and the spices are fragrant, 2-3 mins.

b) Once cooked, divide the ramen broth between 2 serving bowls, then top with the udon noodles.

c) Drizzle over the sesame-sambal sauce, then top with the spring onion, sweetcorn, radishes and spiced chicken in sections to finish.

Enjoy!

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