Korean-Style Chicken Breasts over Saucy Udon Noodles
with Bok Choy, Carrot & Apple Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Chicken noodle sauce is the shorthand way to sum up this crave-worthy Korean-inspired comfort food dish. The noodles are thick, toothsome udon, cooked to their soft yet snappy best. The sauce uses fresh apple, rice vinegar and sweet soy to check all the right boxes, with a bit of butter for a velvety finish. The chicken, seared and seasoned with sweet ginger and sesame spices, is served over top in juice-running slices. And make room for slaw, with pre-cut carrots and bok choy joining more apple for side crunch action.
We will send you:
- 2 Chicken breasts
- 100g Matchstick carrots
- 200g Sliced bok choy
- 50g Diced onions
- 1 Apple
- 30ml Rice vinegar
- 60ml Sweet soy sauce
- 225g Fresh udon noodles
- 16g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
32 g
Saturated Fat
10 g
Sodium
2640 mg
Total Carb
125 g
Sugars
45 g
Protein
53 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Quarter and core the apple; thinly slice crosswise and toss with a splash of the vinegar to prevent browning. In a large bowl, make the slaw by combining the carrots, ¼ of the soy sauce, 2 tbsp oil (double for 4 portions) and ½ of each of the following: bok choy, apple and remaining vinegar. Toss well.
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of 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 the chicken rest for 5 min. before slicing against the grain.
Boil the noodles
While the chicken cooks, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the noodles. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Make the sauce
While the noodles boil, in the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and remaining apple, stirring often, 2 to 3 min., until fragrant and slightly browned. Add the remaining vinegar, remaining soy sauce and ½ the reserved cooking water. Cook, stirring well, 1 to 2 min., until slightly reduced.
Combine the noodles
To the pan of sauce, add the noodles, remaining bok choy, remaining spices and 2 tbsp butter (double for 4 portions). Sauté, stirring constantly, 2 to 3 min., until the noodles are coated with the sauce. If the noodles seem dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your bowls. Top with the chicken. Garnish with a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
