One Pot Char Siu Chicken and Mushroom Udon Broth
with Sugar Snap Peas, Pak Choi and Sesame Seeds
- Soya
- Cereals containing gluten
- Wheat
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
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.
Ingredients
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, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
Not included in your delivery
300 milliliter(s)
Boiling Water
Utensils
Instructions
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.
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.
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.
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.
a) Taste the broth and season with salt and pepper if needed.
a) Share the chicken noodle broth between your bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful broth, though some found it too sweet or salty. Consider adjusting seasoning to taste.
- Ease of prep: Quick and easy to make in one pan, with simple instructions even novice cooks found straightforward to follow.
- Suggestions: Add the sugar snap peas later to prevent overcooking. Consider including more vegetables like bell peppers for extra variety.
- Next-day meals: Makes great leftovers and keeps well, with some finding it even more flavourful the next day.
- Texture: Some found the udon noodles too thick or slimy; consider offering alternative noodle options.
