Teriyaki Chicken Udon Noodle Traybake
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Teriyaki Chicken Udon Noodle Traybake

with Bell Pepper, Sugar Snap Peas and Peanuts

Tags:
Calorie Smart
Calorie Smart
Under 600 calories
Allergens:
Cereals containing gluten
Soya
Peanut

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Blend

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

80 grams

Sugar Snap Peas

220 grams

Udon Noodles

(Contains Cereals containing gluten)

75 grams

Teriyaki Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tbsp

Honey

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Nutritional information

Energy (kJ)2236 kJ
Energy (kcal)534 kcal
Fat11.2 g
of which saturates2.3 g
Carbohydrate57.9 g
of which sugars24.1 g
Protein52.5 g
Salt4.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Garlic Press
Knife
Large Bowl
Kettle
Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken breasts into a deep baking tray. Drizzle with oil, sprinkle over the Thai style spice blend, season with salt and pepper, then rub to coat.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

2

Meanwhile, cut the pepper into thin strips.

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

3

When the chicken has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and sugar snap peas alongside the chicken. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat.

Drizzle the honey (see pantry for amount) over the chicken, then return to the oven for the remaining cook time, 10-12 mins.

4

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

5

Once cooked, remove the chicken from the oven and transfer to your board. Allow to rest for a couple of mins.

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Cut the chicken widthways into 1cm slices, then add to the noodles and toss to combine.

6

Share the chicken noodles between your serving bowls.

Drizzle over any remaining sauce from the tray.

Garnish with the peanuts to finish.

Enjoy!