Chicken yaki udon

Chicken yaki udon
  • Serves icon Serves 4 (easy to halve)
  • Time icon 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.

Nutrition: per serving

Calories
379kcals
Fat
11.8g (2.5g saturated)
Protein
37.2g
Carbohydrates
28.5g (9.6g sugars)
Fibre
4.9g
Salt
2.9g
Calories
379kcals
Fat
11.8g (2.5g saturated)
Protein
37.2g
Carbohydrates
28.5g (9.6g sugars)
Fibre
4.9g
Salt
2.9g

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe By

Sophie Austen-Smith

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