Chicken yaki udon

Chicken yaki udon

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.

Chicken yaki udon

Or, tuck into these chilli chicken udon noodles with ginger, which takes just 20 minutes to make, plus marinating.

  • 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

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

  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.

Nutrition

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

Buy ingredients online

Recipe By:

Sophie Austen-Smith
Former deputy food editor, delicious.

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