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One Pot Char Siu Chicken and Mushroom Udon Broth
One Pot Char Siu Chicken and Mushroom Udon Broth

One Pot Char Siu Chicken and Mushroom Udon Broth

with Young Pea Pods, Pak Choi and Lime

Recipe Development Team
Recipe Development TeamPublished on April 29, 2025

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:
Calorie Smart
One Pan
Low Carb
High Protein
Allergens:
Soya
Cereals containing gluten
Wheat

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**

1 unit(s)

Lime

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)

Not included in your delivery

300 milliliter(s)

Boiling Water

Nutritional information

Energy (kJ)2310 kJ
Energy (kcal)552 kcal
Fat21.6 g
of which saturates6.1 g
Carbohydrate47.1 g
of which sugars15.3 g
Dietary Fibre6 g
Protein46.3 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Saucepan

Cooking Instructions and Tips

Get Prepped
1

a) Cut the young pea pods into thirds.

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

c) Halve the lime.

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

Fry the Chicken
2

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

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

c) Meanwhile, boil a half-full kettle.

Simmer Simmer
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, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Noodles
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.

Finishing Touches
5

a) Add a good squeeze of lime to the broth.

b) Taste and season with salt and pepper if needed.

Serve Up
6

a) Share the chicken noodle broth between your bowls.

b) Serve with any remaining lime cut into wedges alongside for squeezing over.

Enjoy!

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