Serves 4
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Stir-fried in sweet and savoury teriyaki sauce, this chicken udon noodle dish is a quick, budget-friendly and tantalising meal ideal for a fuss-free weeknight fix. Feel free to use any vegetables you have on hand – we recommend carrots, choy sum and zucchini for that bit of freshness.


  • 270 g udon noodles
  • 2 tbsps olive oil
  • 500 g chicken thigh fillets, sliced
  • 3 green onions, cut into 3 cm lengths, tips shredded
  • 2 clove garlic, crushed
  • 1 carrot, julienned
  • 1 zucchini, cut into batons
  • 1 choy sum, stems and leaves separated, leaves chopped
  • 2 tsps grated ginger
  • ½ cup teriyaki sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Toasted sesame seeds, to serve

Cook noodles following packet instructions. Drain well.


Meanwhile, in a wok, or large frying pan, heat half oil on high. Stir-fry chicken in 2 batches, 1-2 mins each, until browned. Transfer to a plate. Cover to keep warm.


In same wok, heat remaining oil on high. Stir-fry onion and garlic 1 min, until tender. Add carrot, zucchini, choy sum stems, ginger. Stir-fry 1 min.


Add sauces and sesame oil. Stir-fry 1-2 mins, until vegetables are just tender.


Return chicken to wok with noodles. Stir-fry 1-2 mins, until heated through. Toss choy sum leaves through to just wilt.


Serve sprinkled with shredded green onion and toasted sesame seeds.

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