Chilli chicken udon noodles with ginger

Chilli chicken udon noodles with ginger
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, plus marinating

Healthy, light, tasty and filling, this chilli chicken udon noodle recipe will tick all the boxes.

Nutrition: per serving

Calories
506kcals
Fat
7.9g (2.6g saturated)
Protein
40.5g
Carbohydrates
59.7g (10.6 sugar)
Salt
2g
Calories
506kcals
Fat
7.9g (2.6g saturated)
Protein
40.5g
Carbohydrates
59.7g (10.6 sugar)
Salt
2g

Ingredients

  • 4 skinless chicken breasts
  • Finely grated zest of 1 lime, 1 tbsp juice, plus extra lime halves to serve
  • 4 tbsp Thai sweet chilli dipping sauce (we like Blue Dragon)
  • 3 tbsp chopped fresh coriander
  • 200g tenderstem broccoli, trimmed
  • 100g mangetout, trimmed
  • 2 x 300g packs Amoy Straight To Wok Udon Noodles
  • 3 tbsp light soy sauce
  • ½ tsp toasted sesame oil
  • 1cm piece fresh ginger, grated
  • 1 tbsp sesame seeds, toasted

Method

  1. Use a sharp knife to make a few slashes in the chicken breasts, then put them in a non-metallic bowl. Add the lime zest and juice, chilli sauce and coriander and stir well. Set aside to marinate for about 10 minutes.
  2. Preheat the grill to medium. Place the chicken on the rack of a grill pan and grill for 15 minutes, turning halfway, until cooked through.
  3. Meanwhile, steam the broccoli for 3 minutes and the mangetout for 2 minutes, until tender. Set aside.
  4. Put the noodles in a large saucepan of boiling water for 1 minute, then drain and return to the pan. Add the hot broccoli and mangetout, soy sauce, sesame oil, ginger and sesame seeds and gently combine.
  5. Divide the noodles between 4 bowls, then slice the chicken and arrange on top. Serve with extra lime halves to squeeze over.

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