Ginger Chicken Udon Noodles
Ginger Chicken Udon Noodles is a flavorful dish featuring tender chicken thighs stir-fried with fresh vegetables and udon noodles, all enhanced by the zing of ginger and a savory sauce. This quick and easy recipe is perfect for a weeknight dinner, offering a delightful combination of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tbsp low-salt soy sauce
- 3 boneless, skinless chicken thighs, diced
- 100g ready-to-eat beansprouts
- 1 tbsp pickled ginger (optional)
- 300g straight-to-wok udon noodles
- 25g ginger, peeled and finely grated
- ¼ white cabbage, finely sliced
- 2 tsp mirin
- 1 red chili, finely chopped
- 1 tsp sunflower oil
- 2 tsp rice vinegar
- small handful of coriander, finely chopped
- 3 spring onions, finely sliced
Instructions
- Heat the sunflower oil in a large frying pan or wok over medium-high heat.
- Add the diced chicken thighs to the pan and cook for 5-7 minutes until golden and cooked through.
- Add the finely sliced white cabbage, grated ginger, and chopped red chili to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften.
- Pour in the low-salt soy sauce, rice vinegar, and mirin. Stir to combine, ensuring the chicken and vegetables are well coated.
- Add the beansprouts and finely sliced spring onions to the pan. Stir-fry for another 2 minutes.
- Add the straight-to-wok udon noodles to the pan. Toss everything together and cook for 2-3 minutes until the noodles are heated through and well mixed with the other ingredients.
- Stir in the finely chopped coriander. If using, add the pickled ginger on top before serving. Serve hot.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg