Easy, 20-min Chicken Udon Noodles stir-fried in a delicious homemade stir-fry sauce and packed with juicy chicken and loads of veggies. A great weeknight dinner recipe!
4(570g)chicken thighboneless and skinless, cut into 1-inch strips
4garlic clovesminced
1tablespoonlight soy sauce
1tablespoonShaoxing wine
1tablespooncornflour
For the stir-fry sauce
1tablespoonkecap manis
1tablespoonfish sauce
2tablespoonssweet chilli sauce
1tablespoonSriracha
¼cup(60ml)hot water
For the stir-fry noodles
270graw udon noodles
2tablespoonsgrapeseed oil
1(100g)bunch broccoliniroughly chopped
1(150g)red capsicumdeseeded, halved and cut into strips
1cup(80g)cabbagethinly sliced
3garlic clovesminced
½cupspring onionschopped (green only)
Flaky saltto taste
black pepperfreshly cracked, a pinch
1/4tspblack sesame seedsto garnish
1/4tespwhite sesame seedsto garnish
Instructions
Combine chicken, garlic, Shaoxing wine and cornflour in a medium bowl. Mix well. Allow to marinate for 15 minutes.
Make the stir-fry sauce by mixing kecap manis, fish sauce, sweet chilli sauce, Sriracha and hot water in a bowl. Set aside or refrigerate until ready to use.
Cook the noodles. Bring 2 litres of water to boil in a large saucepan. Add dry noodles to the boiling water. Reduce heat to medium-high and cook uncovered for approximately 8 minutes. Remove from heat and drain. Rinse in cold water to stop noodles from cooking further. Drain and set aside.
Heat a tablespoon of oil in a large 35cm wok on high. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and starting to brown. Remove onto a plate.
Return the wok to the hob on high heat. Add a tablespoon of oil to the wok. Add broccolini, and garlic. Stir-fry for a few seconds until garlic is fragrant. Add capsicum and cabbage and stir-fry on high heat, tossing constantly for a minute until vegetables are glazed.
Add cooked (drained) noodles and the stir-fry sauce. Using a large metal spatula (or turner), stir-fry the noodles for 2-3 minutes, tossing constantly and ensuring that the sauce is evenly mixed through them.
Add spring onions and cooked chicken Toss constantly and stir-fry on high heat for 2 minutes until everything is heated through. Check for seasoning. If needed add flaky salt and black pepper. Mix well.
Garnish with sesame seeds and serve immediately.
Notes
Chicken - Use boneless and skinless thigh fillets for this stir-fry. Cut into bite-sized strips or pieces (1-inch) to ensure quick and even cooking.Shaoxing wine - It can be substituted with cooking sake.Kecap Manis - This is a thick, sweet, dark soy sauce. It can be substituted with oyster sauce or a mix of a teaspoon of soy sauce and a tablespoon of hoisin sauce.Fish sauce - Lime juice is a good substitution.Udon Noodles - Udon noodles are thick and slightly chewy Japanese noodles. 270g dry udon noodles yield 450g cooked udon noodles. Hokkein noodles are a great substitute for udon noodles.Storage - Chicken Udon Noodles will keep fresh in an air-tight container in the fridge for up to 2 days. Freezing is not recommended for noodles.