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Chicken yaki udon

Name: Chicken yaki udon
Prep time: 30 min
Total time: 30 min
Yield: Serves 4 (easy to halve)
Cuisine: Japanese recipes
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)

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 8 Mar 21
Updated: 18 Mar 24

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.

Easy
March 2021

Test kitchen approved

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.

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

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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)

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Method

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.