Grilled Chicken Ramen with Udon Noodles
and Spring Greens
Have you heard of Tokyo’s bullet train? That train goes seriously fast - almost as fast as it takes to make a delicious HelloFresh dinner! Before HelloFresh it seems that our Chef André was QUITE the jet-setter. It was just before he got on Tokyo’s famous bullet train, that he had the steaming chicken ramen that inspired this dish.
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.
Ingredients
6
Chicken Thighs
1
Chinese Five Spice
2
Carrot
1
Onion
1
Leek
1
Sliced Spring Greens
2
Garlic Clove
1
Ginger
10
Coriander
1
Cinnamon Stick
2
Chicken Stock Pot
1
Lime
300
Udon Noodles
(Contains Cereals containing gluten)
1
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Pre-heat your grill to medium–high. LH: Marinate the chicken thighs by mixing them with the Chinese 5 spice, ¼ tsp of salt, a good grind of black pepper and 1 tbsp of oil. Leave to marinate while you chop the veggies.
Chop the tops and bottoms off the carrots and then peel them. Cut in half lengthways and then with the flat side on the board, cut the carrots into half moon shapes, roughly ½cm thick. Cut the onion in half through the root, peel, remove the ends and slice thinly into half moon shapes. Remove the root and dark green parts from the leek and discard. Chop the rest of the leek into ½cm slices. Chop the root from the spring greens and separate the leaves. Roughly chop the leaves into 2cm wide strips.
Peel both the garlic and ginger then grate them on the fine side of your grater. Tear the leaves from the coriander and chop the stalks as finely as you can. Keep the leaves whole.
Heat a saucepan over medium heat and add 1 tbsp of oil. Add the carrots, onions and leeks to the pan and cook for 5 mins or until they begin to soften, stirring frequently to prevent them from burning. Stir in the garlic, ginger, cinnamon stick and chopped coriander. Cook for another minute and pour in 1.5l of water. Bring to the boil, add in the chicken stock pots and reduce the heat to low. Leave your broth to bubble away on low heat for 15 mins while you grill the chicken.
Place the chicken thighs on a baking tray under your grill and cook for 15 mins. After 7 mins, turn the chicken thighs over and cook for a further 7-8 mins or until the flesh is no longer pink. Once your chickenis cooked, slice it into thin strips roughly ½cm thick.
Whilst the chicken is cooking, zest and squeeze the juice from the lime.Check the vegetables in your broth are soft and cooked through and stir in your spring greens. Cook for 3 mins or until they have wilted. Stir in the udon noodles and warm through. Season with the soy sauce,and the juice and zest of your lime.
Spoon your broth into deep bowls, making sure everyone gets a fair share of the noodles and top with your sliced chicken. Garnish with the coriander leaves and slurp away!
