Orange Chicken Shanghai Noodles
with Baby Bok Choy & Mushrooms
Cooking time
25 minutes
Servings
4
Calories
650 /serving
Let the kids practice chopsticks mad skills while you pull together a meal in less than half an hour. The word of the day is citrus, from the ponzu to the orange sauce to the squirt of fresh lime. It glistens on fresh Shanghai noodles with bite-size morsels of chicken and vegetables.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 225g Mushrooms
- 450g Baby bok choy
- 30ml Ponzu lime sauce
- 90ml Orange sauce
- 450g Fresh Shanghai noodles
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
3 g
Sodium
1560 mg
Total Carb
84 g
Sugars
17 g
Protein
48 g
Fibre
2 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, thinly slice the mushrooms.
- Remove the root ends of the bok choy; halve lengthwise, then thinly slice crosswise.
- Juice the lime.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Sauté the vegetables
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and bok choy.
- Sauté, 3 to 4 min., until nicely browned; season with the remaining spices and S&P.
Combine the noodles
- To the pan, add the noodles, chicken, orange sauce, ponzu, lime juice and ¼ cup water.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
