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Teriyaki Chicken and Udon Noodle Stir Fry

Teriyaki Chicken and Udon Noodle Stir Fry

with Mushrooms and Sugar Snap Peas

Extra Rapid
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Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Chicken & Udon Noodle Stir Fry in just 10 minutes for a balanced and tasty meal.

Allergens:GlutenSoya

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lime

2 unit(s)

Spring Onion

1 punnet(s)

Sliced Mushrooms

1 pack(s)

Mangetout

200 grams

Cooked Pulled Chicken

2 unit(s)

Udon Noodles

(ContainsGluten)

2 sachet

Teriyaki Sauce

(ContainsSoya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1931 kJ
Energy (kcal)462 kcal
Fat2.0 g
of which saturates1.0 g
Carbohydrate73 g
of which sugars19.0 g
Dietary Fiber4 g
Protein38 g
Cholesterol0 mg
Salt3.88 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

a) Zest the lime and cut into wedges. b) Trim the spring onions then slice thinly.

2

a) Heat a drizzle of oil in a large frying pan (or a wok) over high heat. b) Once hot, add the sliced mushrooms and mange tout and stir fry until softened and golden, 3-4 mins. c) Add the pre-cooked chicken and continue to stir fry for 2 minutes. d) Add the udon noodles, breaking up with a wooden spoon or tongs to separate them. Add the teriyaki sauce with a splash of water and continue to stir fry until everything is piping hot, 1-2 minutes.

3

a) Stir the lime zest through the noodles. b) Divide between plates and top with the spring onion. c) Serve with the lime wedges alongside to squeeze over. Enjoy!