Recipe by: http://manassen.com.au/
Serves: 4 – 6
Preparation Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 400g chicken fillets
- 1 tbsp sesame oil
- 1 shallot/spring onion – chopped, whites and greens separated (use the greens to garnish later)
- 200g mushrooms – stems removed, thinly sliced 1 clove garlic diced
- ½ tbsp ginger grated
- 250ml Tatua Cooking Cream
- 440g Wokka Udon Noodles
- A handful of baby spinach leaves
- Optional – 2 tsp toasted sesame seeds – to garnish
- ¼ cup Trident Sriracha Hot Chilli Sauce
- Kaffir lime leaves (leave whole)
- 2 tbs S&W Maple Syrup
- ¼ cup soy sauce, low sodium
- 1 tbsp sesame oil
- ¼ cup Trident Sriracha Hot Chilli Sauce 2 tbs S&W Maple Syrup
- ¼ cup peanut butter
- ¼ cup soy sauce, low sodium
- 2 tbs rice wine vinegar
Method
- Mix all the ingredients for the marinade together in a medium size bowl. Once combined, add the chicken fillets and coat well. Marinate for 20-30 minutes (or overnight for a more intense flavour).
- Preheat the oven to 175°C.
- In a small bowl mix together all the sauce ingredients and set aside.
- Remove the chicken from the marinade and place onto a lined tray and cook for 25 mins (depending on the size of your fillets, test to make sure they are cooked through).
- Make the Udon noodles according to the Wokka package instructions. Drain and set aside.
- In a hot wok or saucepan, add sesame oil and the white part of the shallots along with the mushrooms, toss through to get a little colour. Add in the garlic & ginger and stir until fragrant. Toss in the Udon noodles, noodle sauce and Tatua cooking cream. Bring to a simmer and then add the spinach leaves.
- Slice the baked chicken and arrange over your noodles. Garnish as desired, serve and enjoy!
