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One Pot Char Siu Chicken and Mushroom Udon Broth

One Pot Char Siu Chicken and Mushroom Udon Broth

with Sugar Snap Peas, Pak Choi and Sesame Seeds

Recipe Development Team
Recipe Development TeamPublished on October 10, 2024
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Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat. In this dish, we're using char siu paste to add a sweet and salty depth of flavour to the clear broth.

Tags:
One Pan
•Calorie Smart
Allergens:
Soya
•Cereals containing gluten
•Wheat
•Sesame

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Young Pea Pods**

2 unit(s)

Garlic Clove**

3 unit(s)

British Chicken Thighs**

80 grams

Sliced Mushrooms**

15 grams

Chicken Broth Paste

75 grams

Char Siu Paste

(Contains: Soya)

1 unit(s)

Pak Choi**

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

300 milliliter(s)

Boiling Water

Nutritional information

Energy (kJ)2362 kJ
Energy (kcal)565 kcal
Fat23 g
of which saturates6.4 g
Carbohydrate46.9 g
of which sugars15.1 g
Dietary Fibre6 g
Protein46.6 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Kettle
•Large Saucepan
•Fork

Cooking Instructions and Tips

1

a) Cut the sugar snap peas into thirds.

b) Peel and grate the garlic (or use a garlic press).

c) Cut each chicken thigh into 2cm pieces. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

a) Heat a large saucepan on medium-high heat with a drizzle of oil.

b) Once hot, add the chicken pieces, sugar snap peas and mushrooms. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins. 

c) Meanwhile, boil a half-full kettle.

3

a) Once browned, add the garlic to the chicken and cook for 30 secs more.

b) Stir in the chicken broth paste, char siu paste and boiling water (see pantry for amount). 

c) Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

a) Meanwhile, trim the pak choi, then thinly slice widthways.

b) Once the chicken is cooked, add the udon noodles and pak choi to the broth. Simmer until hot and wilted, 1-2 mins. Use a fork to gently separate the noodles.

5

a) Taste the broth and season with salt and pepper if needed.

6

a) Share the chicken noodle broth between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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