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

One Pot Char Siu Chicken Breast and Mushroom Udon Broth

with Young Pea Pods, Pak Choi and Sesame Seeds

Recipe Development Team
Recipe Development TeamPublished on March 06, 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
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**

240 grams

Diced British Chicken Breast

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: Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Boiling Water

Nutritional information

Energy (kJ)1736 kJ
Energy (kcal)415 kcal
Fat5.5 g
of which saturates1.3 g
Carbohydrate45.6 g
of which sugars15.2 g
Dietary Fibre6.1 g
Protein41.6 g
Salt2.5 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).

Fry the Chicken
2

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

b) Once hot, add the diced chicken, pea pods and mushrooms. Season with salt and pepper. Fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

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, 5-6 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) Taste the broth and season with salt and pepper if needed.

Serve Up
6

a) Share the chicken noodle broth between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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