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.