Peanut Chicken Udon Noodles

EveryPlate-style peanut chicken noodles with carrot and baby spinach, tossed in a peanut butter, kecap manis and oyster sauce dressing.

Ingredients

• 2 tbsp olive oil
• 400g udon noodles (approx. 200g per packet)
• 2 carrots, thinly sliced into rounds
• 660g chicken breast, cut into 2cm chunks
• 4 tbsp peanut butter
• 1 cup boiling water
• 2 tbsp kecap manis
• 4 tbsp oyster sauce
• 2 tsp white wine or rice vinegar
• 120g baby spinach leaves
• salt and pepper, to taste

Method

1. Boil the kettle. Half-fill a medium saucepan with boiling water. Cook the udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 mins. Drain, rinse and set aside.
2. Thinly slice the carrots. Cut the chicken breast into 2cm chunks. In a medium heatproof bowl, combine the peanut butter and boiling water, stirring until smooth. Add the kecap manis, oyster sauce and vinegar, stirring to combine.
3. In a large frying pan, heat the olive oil over high heat. Cook the carrot and chicken, tossing, until browned and cooked through, 6-8 mins.
4. Remove the pan from heat, then add the peanut sauce mixture, baby spinach and cooked udon noodles. Toss until well combined. Season to taste with salt and pepper.
5. Divide the peanut chicken noodles between bowls to serve.

Notes

Nutrition per serving (original 4P packaging): 2390kJ/572Cal, 47.2g protein, 16.9g fat (4.3g sat), 59.7g carbs (22.8g sugars), 10.8g fibre, 1690mg sodium. Packet-based quantities (udon, spinach) are estimates based on typical meal-kit sizes — adjust to taste. Kecap manis and oyster sauce amounts adjusted up from original packet estimate per preference.

Source: EveryPlate meal kit card, adapted with estimated packet quantities