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Ready in 30 minutes

Chicken Yaki Udon

with Sautéed Veggies & Toasted Sesame Seeds

Cooking time

30 minutes




770 /serving

Get your groove on with yaki udon. The chubby, chewy noodles are the basis for this Japanese-inspired recipe, where they’re tossed from the pot into a vigorous veggie medley of sautéed carrots, zucchini and roasted pepper. Thick and slick with sesame flavours, plus a generous dash of teriyaki sauce, all they yearn for is their yaki: slices of deliciously seasoned, juicily seared chicken breasts ready to be devoured.

We will send you:

  • 2 Chicken breasts
  • 200g Carrots
  • 1 Garlic clove
  • 1 Scallion
  • 1 Zucchini
  • 15ml Toasted sesame oil
  • 9g White sesame seeds
  • 225g Fresh udon noodles
  • 1 Roasted pepper
  • 60ml Teriyaki sauce
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Small pan
Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
4 g
2370 mg
Total Carb
85 g
14 g
54 g
4 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until just al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Mise en place
Meanwhile, thinly slice the roasted pepper. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Remove both ends of the zucchini; quarter lengthwise and thinly slice crosswise on an angle. Halve the carrots lengthwise; thinly slice crosswise on an angle. Mince the garlic.
a picture
Toast the sesame seeds
Heat a small, dry pan on medium. Toast the sesame seeds, 2 to 4 min., until fragrant. Transfer to a small bowl.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the carrots and white bottom of the scallion, 1 to 2 min., until beginning to soften. Add the zucchini and garlic. Sauté, 2 to 3 min., until the vegetables are crisp-tender; season with the remaining spices. Add the roasted pepper and teriyaki sauce. Cook, stirring constantly, 1 to 2 min., until combined.
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Combine the noodles & serve
To the pan of vegetables, add the noodles, sesame seeds, sesame oil and ½ the green top of the scallion. Cook, stirring constantly, 1 to 2 min., until combined. Divide the noodles between your bowls. Top with the chicken and remaining green top of the scallion. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.