One Pot Hoisin Chicken and Mushroom Udon Broth
with Indonesian Style Spices, Fresh Green Veg, Honey and Soy
Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. In this dish, we're using hoisin sauce to add a sweet and salty depth of flavour to the clear broth alongside chicken and mushrooms.
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.
Ingredients
80 grams
Young Pea Pods
2 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
80 grams
Sliced Mushrooms
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Pak Choi
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
60 grams
Hoisin Sauce
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Boiling Water
Utensils
Cooking Instructions and Tips
a) Cut the young pea pods 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 and mushrooms. Sprinkle in the Indonesian style spice mix and season with salt and pepper.
c) Fry until the chicken is browned, 4-5 mins.
d) 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 hosin paste, honey, soy 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 young pea pods, udon noodles and pak choi to the broth. Simmer until hot and wilted, 1-2 mins.
c) Use a fork to gently separate the noodles.
a) Taste and season with salt and pepper if needed.
a) Share the chicken noodle broth between your bowls.
