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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein30% · 44g
Carbs35% · 52g
Fat35% · 23g
5g
Fiber
2370mg
Sodium
7.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
65th pctl
More protein than 65% of 1,474 meals
Protein density
7.1g /100cal
Leaner than 92% of meals
vs Poultry average
24% lighter
This620
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Quick✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Chopped Chicken Breast
Baby Broccoli
Soy Sauce
Bok Choy and Napa Cabbage
Szechuan Paste
Sesame Seeds
Udon Noodles
Peanut Butter
Scallions
Sriracha
Garlic Powder
Sugar
Cooking Oil
Salt
Black Pepper
How to make it
1
Wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
2
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Turn off heat; transfer to a plate.
3
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
4
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
5
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
6
Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
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Wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
2
Step 2
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Turn off heat; transfer to a plate.
3
Step 3
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
4
Step 4
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
5
Step 5
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
6
Step 6
Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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puts Japanese Spicy Chicken Udon Noodle Soup on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 620 calories per serving and 44 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
620Calories
44gProtein
52gCarbs
23gFat
5gFiber
2370mgSodium
Daily calorie contribution31% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Japanese Spicy Chicken Udon Noodle Soup?
Japanese Spicy Chicken Udon Noodle Soup contains 620 calories and 44 g of protein per serving.
Which meal service offers Japanese Spicy Chicken Udon Noodle Soup?
Japanese Spicy Chicken Udon Noodle Soup is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Chopped Chicken Breast
Baby Broccoli
Soy Sauce
Bok Choy and Napa Cabbage
Szechuan Paste
Sesame Seeds
Udon Noodles
Peanut Butter
Scallions
Sriracha
Garlic Powder
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