Asian-Inspired Chicken Udon Salad
with peanuts & fresh coriander
Did you know that cucumbers can lower blood and body temperature? That's where the saying 'cool as a cucumber' comes from!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Fresh udon noodles
(Contains Wheat)
½ piece
Garlic
5 g
Ginger paste
½ piece
Onion
½ piece
[Persian] cucumber
1.5 piece
Tomato
¼ piece
Lime
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
5 milliliters
Soy sauce
(Contains Soy, Wheat)
5 g
Fresh coriander
(May be present Celery)
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
¼ piece
Red chili pepper
100 g
Seasoned Oranjehoen chicken mince
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Quarter the lime.
- In a small bowl, combine the East Asian-style sauce with the soy sauce, garlic, ginger paste and sugar.
- Add the juice of a quarter lime per person, then mix well to combine.
- Slice the cucumber into crescents.
- Cut the tomato into wedges and the onion into half rings.
- Finely chop the coriander.
- Transfer everything to a salad bowl and toss well to combine (see Tip).
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the chicken mince for 3 minutes, separating it as you do so.
- Add the udon noddles and two thirds of the sauce, mix well and fry for 2 - 3 minutes.
- Meanwhile, roughly chop the peanuts and slice the red chili pepper* into thin rings.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the noodles to the salad bowl and toss well to combine.
- Serve on plates and garnish with the peanuts.
- Serve any remaining lime wedges alongside.
- Drizzle with the rest of the sauce and finish with the chili pepper as preferred. Season to taste with salt and pepper.