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Ultimate Chicken Udon Noodle Stir Fry
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Ultimate Chicken Udon Noodle Stir Fry

with Hoisin Sauce, Tenderstem, Green Beans and Mushrooms

Under 650 calories
Cereals containing gluten

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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

80 grams

Tenderstem Broccoli

150 grams

Green Beans

120 grams

Sliced Mushrooms

2 unit(s)

Chicken Breasts

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger Puree

30 grams


96 grams

Hoisin Sauce

(Contains Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

1.5 tbsp

Plain Flour

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2511 kJ
Energy (kcal)600 kcal
Fat8.2 g
of which saturates1.8 g
Carbohydrate80.2 g
of which sugars37.6 g
Protein53.5 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Rolling Pin
Medium Bowl



Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until starting to soften, 6-7 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). Halve the tenderstem broccoli lengthways. Trim the green beans and chop into thirds. 

Once the onions are starting to soften, add the mushrooms to the pan along with a drizzle of oil. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.


Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a bowl with the Indonesian spice mix and a good pinch of salt and some pepper. mix together.

Lay your chicken breast in the bowl of seasoned flour, then toss to ensure the chicken gets an even coating. 

Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 


Once the mushrooms have browned, add the Tenderstem® and green beans, stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Season with salt and pepper, then reduce the heat to medium, add the ginger and garlic, stir fry for 1 min more. Remove the pan from the heat.


Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the chicken.

Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Transfer the chicken to a board, cover with foil and rest for a couple of mins.


Pop your veg pan back on medium high heat, then add the hoisin sauce, water (see pantry for amount) and udon noodles to the pan.

Toss to coat and simmer until piping hot, 1-2 mins. Remove from the heat. Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if you feel it needs it.

Divide the noodles between bowls. Thinly slice the chicken and serve on top of the noodles. Drizzle the honey over the chicken and sprinkle over the sesame seeds to finish.