Garlic & Peanut Chicken with Udon Noodles, Celery, Radish & Kai Lan
  • Prep time: 20 minutes
  • Calories: 660
So much happening in this dish, but without all the effort and time - celery and radish adding crunch, udon noodles adding silkiness, soy and peanut butter adding some salt and creaminess. Perfect for the midweek madness, on the table in 20 minutes, that's got to be a win!
  • 250 g of Chicken Mince
  • 180 g of Udon Noodles
  • 2 12 Tbsp of Peanut Butter
  • 2 Tbsp of Soy Sauce/Chinese Rice Wine YPI
  • 2 Tsp of Mixed Sesame Seeds
  • 2 Stalk of Celery
  • 2 of Garlic Clove
  • 13 Bunch of Kai Lan
  • 1 Tbsp of Honey
  • 2 of Radish
  • 1 Tbsp of Peanuts (chopped)
  • 1 of Spring Onion

Prepare Ingredients:

On high heat bring to the boil a pot of salted water. Peel and mince garlic. Thinly slice spring onions, separating white and green parts. Roughly chop Kai Lan leaves and thinly slice stems, keeping separate. Trim celery and thinly slice on an angle. Thinly slice the radish.

Cook Udon:

Once water is boiling, add udon noodles and cook for 8 minutes. Drain and rinse under cold water to prevent noodles overcooking and sticking together. Set aside.

Brown Chicken Mince:

In a frypan, heat oil on medium-high until hot. Add 12 the garlic, white spring onion ends and Kai Lan stems, along with chicken mince and season with salt and pepper. Cook, frequently breaking the meat apart with a wooden spoon, for 3-4 minutes or until lightly browned.

Prepare Sauce:

In a jug, whisk together peanut butter, soy sauce/chinese rice wine, remaining garlic, 14 cup water and honey.

Add Greens & Sauce:

Add Kai Lan leaves and sauce to the pan with mince and cook, stirring for a further 1-2 minutes until the leaves have wilted. Taste and adjust seasoning if necessary.

You Plate It:

Add udon noodles into the pan and stir for another minute until udon are warmed through. Divide between bowls and top with sliced celery and radish. Garnish with chopped peanuts, green spring onion ends and sesame seeds. Enjoy!