Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
300g Amoy straight to wok udon noodles
2 essential Waitrose British skinless chicken breasts, cut into 1cm slices
2 tbsp soy sauce
2 tsp ground cumin
75g essential Waitrose Crunchy Peanut Butter
1 pinch dried chilli flakes
1 tbsp Vegetable oil
1 large onion, cut into bite sized chunks
20g fresh root ginger, finely shredded
2 garlic cloves, thinly sliced
200g pack cavolo nero, finely shredded
Heat the noodles according to pack instructions and set aside. Meanwhile, toss the chicken with 1 tbsp soy sauce and 1 tsp cumin and let it sit for a minute or two. For the sauce, mix the remaining 1 tbsp soy sauce and 1 tsp cumin with the peanut butter and chilli flakes. Loosen with 5 tbsp just-boiled water.
Heat 1⁄2 tbsp oil in a frying pan or wok, then fry the chicken over a high heat for 3-4 minutes, until golden and just cooked through. Scoop onto a plate and set aside.
Keeping the heat high, add the remaining 1⁄2 tbsp oil, then fry the onion for 1 minute. Add the ginger and garlic to the pan, sizzle briefly, then tip in the cavolo nero, noodles and chicken. Turn everything over a few times in the pan using tongs. The cabbage should retain plenty of texture. Pour in the sauce, shake the pan a little, and serve immediately.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Amoy Straight to Wok Udon Thick Noodles in trolley 0