Chicken yaki udon
- March 2021
- Serves 4 (easy to halve)
- Hands-on time 30 min
This quick chicken yaki udon dish, based on the classic Japanese recipe, uses straight-to-wok udon noodles and pre-sliced stir-fry vegetables for a midweek meal in minutes.
Or, tuck into these chilli chicken udon noodles with ginger, which takes just 20 minutes to make, plus marinating.
- 11.8g (2.5g saturated)
- 28.5g (9.6g sugars)
- 500g free-range skinless boneless chicken thighs
- 2 tbsp teriyaki sauce
- 2 x 150g packs straight-to-wok udon noodles
- 1 tbsp vegetable oil
- 2 x 220g packs stir-fry vegetables
- 4cm piece fresh ginger, finely sliced
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 medium free-range eggs, beaten
- Pickled ginger, crispy onions and sesame seeds to serve (optional)
- Heat the grill to medium. Toss the chicken thighs with the teriyaki sauce, then put on a grill rack set over a baking tray. Grill for 5-6 minutes on each side until cooked through. Slice and keep warm.
- Put the udon noodles in a heatproof bowl and pour over enough freshly boiled water to cover. Use a fork to separate the noodles, then set aside for up to 3 minutes to soften. Drain.
- Heat the oil in a large frying pan or wok over a high heat. Add the vegetables and cook for 2-4 minutes until just charred and beginning to soften. Add the fresh ginger and cook for 1 minute more.
- Add the drained noodles and soy and Worcestershire sauces, then stir-fry for 1 minute. Pour over the beaten eggs, stirring constantly until just cooked.
- Divide among 4 bowls and top with the sliced chicken and any cooking juices, plus, if you like, pickled ginger, crispy onions and sesame seeds.
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