Braised Chicken and Tofu and Umami Udon Noodles
Mushrooms and Spinach- Soy
- Wheat
- Sesame
- Wheat
- May contain traces of allergens
- Tree nuts
- Fish
- Milk
- Peanuts
- Crustaceans
- Egg
- Soy
- Sulphites
- Sesame
- Mustard
- Gluten
Ingredients: Chicken breasts • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Udon noodles (wheat) (wheat flour, water, salt, starch acetate, lactic acid, sodium lactate, sodium triphosphate, sodium polyphosphate, sodium alginate) • Mushrooms • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Spinach • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Garlic • Green onion.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
200 g
Udon Noodles
(Contains: Wheat May be present: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard)
113 g
Mushrooms
56 g
Baby Spinach
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
2 unit(s)
Chicken Breasts
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
2 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Slice mushrooms into 1/4-in slices.
- Peel, then mince garlic.
- Thinly slice green onions, keeping white and green parts separate.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
- Meanwhile, to a small bowl, add ginger sauce, garlic, green onion whites and 3/4 cup (1 1/4 cup) water. Stir to combine.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu and half the Asian Sesame Blend. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.)
- Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Transfer tofu to a plate and set aside. Cover to keep warm.
- Pat chicken dry with paper towels, then cut into 1-inch strips. Season with salt and pepper. Reheat pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to plate with tofu.
- Reheat the same pan over medium, add 1/2 tbsp (1 tbsp) oil, mushrooms and remaining Asian Sesame Blend. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- To the pan with veggies, add sauce mixture. Bring to a simmer.
- Once simmering, add udon noodles, tofu and chicken.
- Cover and cook for 3 min, stirring halfway, until noodles are tender and sauce coats the noodles. Remove the pan from the heat. Add spinach, mix to combine.
- Divide umami udon noodles between bowls.
- Sprinkle remaining green onions and crispy shallots.
If you've opted to add chicken breast, pat dry with paper towels, then cut into 1-inch strips. Season with salt and pepper. Reheat pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to plate with tofu.
Add chicken to pan with tofu.
