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20 minutes

Sweet Soy Fresh Udon Noodles with Grilled Chicken

Garlic Scapes & Baby Bok Choy

Cooking time

20 minutes




800 /serving

Get slurpy tonight with these fresh udon noodles, intertwined with juicy chicken, baby bok choy and garlic scapes which, with their delicate aroma and slightly biting flavour, are a wonderful alternative to green onions or garlic cloves. You’ll coat the noodles in a duo of sweet and tangy sauces for that unique Japanese-style flavour, and buy yourself a first-class gourmet journey—ready in just 20 minutes!

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 170g Baby bok choy
  • 100g Chopped napa cabbage
  • 60g Garlic scapes
  • 225g Fresh udon noodles
  • 45ml Sweet soy sauce
  • 30ml Ponzu lime sauce
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
17 g
Saturated Fat
3 g
1980 mg
Total Carbs
105 g
25 g
54 g
3 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 olive oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Cook the chicken breasts*, partially covered, 6 to 8 minutes per side (2 to 3 minutes for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.
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Boil the noodles
While the chicken cooks, add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the noodles cook, thinly slice the baby bok choy into ribbons, discarding the root ends. Cut off and discard about 1 inch of the top and bottom ends of each garlic scape. Slice the garlic scapes crosswise into small rounds.
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Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium. Add ¾ of the garlic scapes and cook, stirring occasionally, 1 to 2 minutes, until fragrant. Add the cabbage and baby bok choy; season with the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until softened.
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Finish & serve
To the pan of vegetables, add the ponzu, sweet soy sauce and cooked noodles. Cook, 2 to 3 minutes, until the noodles are thoroughly coated in the sauce. Divide the finished noodles and vegetables between your plates. Top with the sliced chicken and garnish with the remaining garlic scapes. Bon appétit!

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