
Ingredients
- 203g Hakubaku organic Japanese udon noodles
- 69g S&B golden curry mix mild
- 1/4 bunch spring onion, thinly Sliced
- 3/4 bunch of baby pak choy halved length ways
- 3 free range eggs
- 3/4 tablespoon of extra virgin olive oil
- 375gms of chicken mince
Method
- Step 1 of 4Bring a small saucepan of water to a simmer over medium-high heat. Cook pak choy for 1 minute, or until bright green. Remove and set aside. Add eggs and cook for 6 minutes. Refresh under cold water.Peel and set aside.
- Step 2 of 4Meanwhile, cook noodles according to package instructions. Drain and divide amongst bowls.
- Step 3 of 4Heat oil in a large saucepan over medium heat.Add chicken mince and cook, stirring, for 7 minutes or until chicken is cooked.
- Step 4 of 4Add curry mix and 6 cups water and stir to combine. Cook for 3 minutes or until broth is simmering and slightly thickened. Pour broth mixture over noodles. Top with pak choy, halved eggs and spring onion. Serve
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
- S&B - S&B GOLDEN CURRY MILD 92G