Spring Chicken Udon Noodles with Fresh Greens

Cook Time: 20-25 mins - Serves: 2

A delicious bowlful of Japanese flavours. Our seasoned chicken mince served with chunky Udon noodles, Tenderstem broccoli, Pak Choi, mushrooms and a sesame, soy sauce. Ready in just 25 minutes, start to finish!

Ingredients

  • HECK Spring Chicken Mince
  • 2 x Udon Noodles (ready to cook soft packs)
  • 120g Tenderstem Broccoli
  • 100g Pak Choi
  • 100g Shitaake Mushrooms
  • Soy Sauce
  • Approx. 1tbsp Sesame Seeds
  • Olive Oil
  • 1tbsp Sesame Oil
  • Fresh Coriander

Method

  • In a large hot pan or wok, cook your spring chicken mince with a little oil until golden brown and cooked all the way through. Use a wooden spoon to break up whilst cooking.
  • Lightly steam the tenderstem broccoli for around 5 minutes until al dente. 
  • To the large pan of mince, add in the udon noodles (break them up gently), the sesame oil, broccoli, pak choi and mushrooms - allow to simmer on a low heat for until the pak choi, mushrooms and noodles have all softened (should only be a few minute). 
  • Drizzle over the soya sauce and sprinkle with sesame seeds and fresh coriander to finish.

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