Chicken & Cashew Udon Noodles
with Tender-Crisp Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
750 /serving
Cashew on the outside, cashew on the inside. This recipe showcases nutty richness in a creamy cashew butter sauce, as well as a crunchy finish from whole cashews. In between, there’s tender chicken and Asian greens, all wound up in snappy udon noodles.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 30g Cashew butter
- 225g Fresh udon noodles
- 25g Roasted cashews
- 30ml Rice vinegar
- 60ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cashews • Sesame • Soy • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Strainer
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
5 g
Sodium
2140 mg
Total Carb
64 g
Sugars
3 g
Protein
58 g
Fibre
6 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- Roughly chop the cashews.
Boil the noodles
- 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 and toss with a drizzle of oil to prevent sticking.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Sauté the vegetables & make the sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the yu choy and sauté, 2 to 3 min., until tender.
- Add the vinegar, soy sauce, cashew butter, remaining spices and ¼ cup of the reserved cooking water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until slightly thickened.
Combine the noodles
- To the pan of sauce, add the noodles. Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your plates.
- Top with the chicken.
- Garnish with the cashews. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
