A little mash up of an old favourite in a new dress! 

The thing about udon noodles is they’re just the best. Created by a Rinzai Monk in 1241 they’ve stood the test of time, it like this absolute banger of a dish will. Enjoy ………

  • Cals
  • 555
  • Protein
  • 66g
  • Carbs
  • 57g
  • Fat
  • 7g per serving
  • 350g chicken breast
  • 2 tbsp curry powder
  • 1 large egg, beaten
  • 1 cup bread crumbs
  • 300g udon noodles
  • 50g sugar snap peas cut in half
  • 50g green beans cut in half
  • 50g red peppers thinly sliced
  • 50g baby corn cut in half
  • 1 block of golden curry sauce
  • 500ml of hot water
  • juice of 1 lime
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli
  • salt & pepper
  • Preheat oven to 200’c/Gas Mark 6
  • in separate bowls put the curry powder, egg and crumbs
  • butterfly the chicken and pass through the curry powder, then egg, then crumbs covering both sides with each until the chicken is covered.Place on baking tray that has a sheet of parchment on and drizzle with a little oil. Pop in the oven for 16 minutes turning half way through.
  • After the half way turn, in a pan add the curry block and water and place on a medium heat. Stir with a whisk until it begins to thicken and boil. Turn down low and allow to simmer.
  • With 4 minutes left on the chicken grab your wok and pop in two squirts of 1 cal spray, toss in the vegges and cook for 2 minutes until softening, add the udon noodles with the soy, sweet chilli and lime. Cook for a minute or so until the noodles are softened.
  • When the chicken is done place on a chopping board and sprinkle with salt and pepper. Slice and then serve on top of the stir fry and cover with sauce. Chuck on some sesame seeds for extra crunch

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