Making your own stock adds that extra flavour flair to any meal. Here you will create a herby version, which is used to create a tasty yoghurt-based sauce. This lipsmacking liquid will coat strings of udon noodles, golden chicken fillets, earthy mushrooms, charred bell pepper & earthy spinach. Leave place for seconds, Chef!
Creamy Mushroom Chicken & Udon Noodles
Creamy Mushroom Chicken & Udon Noodles
with bell pepper
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Pepper/s
- Bell Peppers
- Button Mushrooms
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Herby Flour
- Lemon Juice
- Low Fat Plain Yoghurt
- Spinach
- Udon Noodles
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
COOK THE Chicken
Place a pan over medium heat. Pat the Chicken dry with paper towel and lightly coat in cooking spray or a drizzle of oil (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HERBY STOCK & VEG
In a small bowl, combine the herby flour with 15ml [30ml]|#7DA0D7 of water. Set aside. Return the pan to medium-high heat. When hot, add the pepper and lightly coat in cooking spray or a drizzle of oil (optional). Cook until lightly charred, 3-4 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
ALL TOGETHER NOW
Return the pan to medium heat. When hot, add the garlic and lightly add cooking spray or a drizzle of oil (optional) (if needed). Fry until fragrant, 30-60 seconds (shifting constantly). Add 100ml [200ml]|#7DA0D7 of water and bring to a simmer. Stir in the diluted stock mix and the udon noodles and simmer until the noodles are cooked through, 2-3 minutes. In the final minute, add the Spinach. Remove from the heat and stir through the lemon juice, the plain yoghurt, the cooked Chicken, the cooked mushrooms and peppers. Loosen with a splash of warm water (if necessary) and season.
DINNER'S READY!
Bowl up the hearty mushroom Chicken and noodles. Get ready to eat, Chef!
COOK THE Chicken
Place a pan over medium heat. Pat the Chicken dry with paper towel and lightly coat in cooking spray or a drizzle of oil (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HERBY STOCK & VEG
In a small bowl, combine the herby flour with 15ml [30ml]|#7DA0D7 of water. Set aside. Return the pan to medium-high heat. When hot, add the pepper and lightly coat in cooking spray or a drizzle of oil (optional). Cook until lightly charred, 3-4 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
ALL TOGETHER NOW
Return the pan to medium heat. When hot, add the garlic and lightly add cooking spray or a drizzle of oil (optional) (if needed). Fry until fragrant, 30-60 seconds (shifting constantly). Add 100ml [200ml]|#7DA0D7 of water and bring to a simmer. Stir in the diluted stock mix and the udon noodles and simmer until the noodles are cooked through, 2-3 minutes. In the final minute, add the Spinach. Remove from the heat and stir through the lemon juice, the plain yoghurt, the cooked Chicken, the cooked mushrooms and peppers. Loosen with a splash of warm water (if necessary) and season.
DINNER'S READY!
Bowl up the hearty mushroom Chicken and noodles. Get ready to eat, Chef!
COOK THE Chicken
Place a pan over medium heat. Pat the Chicken dry with paper towel and lightly coat in cooking spray or a drizzle of oil (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HERBY STOCK & VEG
In a small bowl, combine the herby rub mix with 45ml [60ml]|#7DA0D7 of water. Set aside. Return the pan to medium-high heat. When hot, add the pepper and lightly coat in cooking spray or a drizzle of oil (optional). Cook until lightly charred, 4-5 minutes (shifting occasionally). Add the mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
ALL TOGETHER NOW
Return the pan to medium heat. When hot, add the garlic and lightly add cooking spray or a drizzle of oil (optional) (if needed). Fry until fragrant, 30-60 seconds (shifting constantly). Add 300ml [400ml]|#7DA0D7 of water and bring to a simmer. Stir in the diluted stock mix and the udon noodles and simmer until the noodles are cooked through, 3-4 minutes. In the final minute, add the Spinach. Remove from the heat and stir through the lemon juice, the plain yoghurt, the cooked Chicken, the cooked mushrooms and peppers. Loosen with a splash of warm water (if necessary) and season.
DINNER'S READY!
Bowl up the hearty mushroom Chicken and noodles. Get ready to eat, Chef!
COOK THE Chicken
Place a pan over medium heat. Pat the Chicken dry with paper towel and lightly coat in cooking spray or a drizzle of oil (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HERBY STOCK & VEG
In a small bowl, combine the herby rub mix with 45ml [60ml]|#7DA0D7 of water. Set aside. Return the pan to medium-high heat. When hot, add the pepper and lightly coat in cooking spray or a drizzle of oil (optional). Cook until lightly charred, 4-5 minutes (shifting occasionally). Add the mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
ALL TOGETHER NOW
Return the pan to medium heat. When hot, add the garlic and lightly add cooking spray or a drizzle of oil (optional) (if needed). Fry until fragrant, 30-60 seconds (shifting constantly). Add 300ml [400ml]|#7DA0D7 of water and bring to a simmer. Stir in the diluted stock mix and the udon noodles and simmer until the noodles are cooked through, 3-4 minutes. In the final minute, add the Spinach. Remove from the heat and stir through the lemon juice, the plain yoghurt, the cooked Chicken, the cooked mushrooms and peppers. Loosen with a splash of warm water (if necessary) and season.
DINNER'S READY!
Bowl up the hearty mushroom Chicken and noodles. Get ready to eat, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Mushroom Chicken & Udon Noodles?
The preparation time for Creamy Mushroom Chicken & Udon Noodles with bell pepper is between 15 and 35 minutes.
What is the total time required to make Creamy Mushroom Chicken & Udon Noodles with bell pepper?
The total time required to make Creamy Mushroom Chicken & Udon Noodles with bell pepper is between 30 and 50 minutes.
How many servings does Creamy Mushroom Chicken & Udon Noodles provide?
4 servings
What are the main ingredients in Creamy Mushroom Chicken & Udon Noodles?
Bell Pepper, Bell Pepper/s, Bell Peppers, Button Mushrooms, Chicken, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Herby Flour, Lemon Juice, Low Fat Plain Yoghurt, Spinach, Udon Noodles
What is the nutritional information of Creamy Mushroom Chicken & Udon Noodles?
Calories: 489, Carbs: 58 grams, Fat: grams, Protein: 49.8 grams, Sugar: 10 grams, Salt: 340 grams
How do I prepare Creamy Mushroom Chicken & Udon Noodles?
ALL TOGETHER NOW: Return the pan to medium heat. When hot, add the garlic and lightly add cooking spray or a drizzle of oil (optional) (if needed). Fry until fragrant, 30-60 seconds (shifting constantly). Add 100ml [200ml]|#7DA0D7 of water and bring to a simmer. Stir in the diluted stock mix and the udon noodles and simmer until the noodles are cooked through, 2-3 minutes. In the final minute, add the spinach. Remove from the heat and stir through the lemon juice, the plain yoghurt, the cooked chicken, the cooked mushrooms and peppers. Loosen with a splash of warm water (if necessary) and season. COOK THE CHICKEN: Place a pan over medium heat. Pat the chicken dry with paper towel and lightly coat in cooking spray or a drizzle of oil (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. DINNER'S READY!: Bowl up the hearty mushroom chicken and noodles. Get ready to eat, Chef! HERBY STOCK & VEG: In a small bowl, combine the herby flour with 15ml [30ml]|#7DA0D7 of water. Set aside. Return the pan to medium-high heat. When hot, add the pepper and lightly coat in cooking spray or a drizzle of oil (optional). Cook until lightly charred, 3-4 minutes (shifting occasionally). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
What should be prepared from my kitchen to make Creamy Mushroom Chicken & Udon Noodles?
Bell Pepper, Bell Pepper/s, Bell Peppers, Button Mushrooms, Chicken, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Herby Flour, Lemon Juice, Low Fat Plain Yoghurt, Spinach, Udon Noodles
How many calories does Creamy Mushroom Chicken & Udon Noodles have?
489 calories
How much fat content does Creamy Mushroom Chicken & Udon Noodles have?
grams
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