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Asian noodles with chicken and broccoli
A quick and complete dish of Japanese noodles stir-fried with tender chicken and crispy broccoli, accompanied by a duo of oriental sauces (soy mayonnaise and soy ketchup). Ideal for a family meal in just 30 minutes.
- Servings: 2
- Prep: 10 min
- Cook: 20 min
Ingredients
- 250 g chicken breast, cut into pieces
- 200 g udon noodle
- 250 g broccoli, medium florets
- 20 g mayonnaise
- 30 g ketchup
- 20 ml soy sauce
- 1 clove garlic, grated
- 0.9 g ground coriander
- 0.52 g ground cumin
- 0.21 g chili flake
- 0.45 g garlic powder
- 0.29 g black pepper
Instructions
- In a saucepan with plenty of water and salt, bring to a boil with the lid on.
- Cut the broccoli in half, remove the stem, and separate into medium florets.
- Peel and grate the garlic.
- In a pan, heat a drizzle of oil and sauté the garlic for 1-2 minutes over medium heat.
- Add the broccoli, cook for 1-2 minutes, add a splash of water, cover, and cook for 5-6 minutes until tender. Season with salt and pepper, remove, and set aside.
- When the water in the saucepan is boiling, cook the noodles for 2-3 minutes, stirring so they separate. Drain and rinse with water to prevent sticking.
- In the pan, heat another drizzle of oil, add the chicken, season with salt and pepper, and cook for 5-6 minutes until browned.
- Add the Thai spices, noodles, and broccoli, cook for 1 minute, stirring to combine. Adjust salt and pepper.
- In a bowl, mix the mayonnaise with 1/3 of the soy sauce.
- In another bowl, mix the ketchup with the remaining soy sauce.
- Plate the noodles with the chicken and broccoli, and add both sauces to taste.
Nutrition (per serving)
- Calories: 481 kcal
- Protein: 38 g
- Carbohydrates: 39 g
- Fat: 13 g
- Fiber: 5 g