This chicken udon stir-fry is cooked in one pan and comes together quickly and easily, making it the perfect meal for busy weeknights. Packed with vegetables and a flavourful sauce, it’s nutritious, satisfying, and full of colour. On the table in less than 30 minutes, you’ve got a healthy, and delicious dinner the whole family will love.
Tip: Stir-fries cook quickly, so have all your ingredients prepped and the sauce ready before you start to keep cooking smooth and stress-free.
One-Pan Chicken Udon Stir-Fry with Vegetables
4
servings10
minutes15
minutesIngredients
2 packets (400g) ready to eat noodles (I used Udon Noodles)
1 tbsp sesame oil
2 spring onions, white and green parts separated, finely sliced
2 garlic cloves, minced
1/2 brown onion, thinly sliced
500g chicken thighs, cut into bite size pieces
1 1/2 cups water or chicken stock
1 carrot, cut into matchsticks
1 cup snow peas, trimmed
1 tsp freshly grated ginger
1 small red capsicum, sliced
1 cup green cabbage, finely sliced (any type)
1/2 cup sprouts (optional)
- For the sauce:
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce
- For the garnish:
Green parts of the spring onions
1 tsp sesame seeds
Directions
- Combine the sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet over high heat.
- Add the white parts of the spring onions, garlic, onion, and grated ginger. Sauté 1–2 minutes until fragrant.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Pour in the sauce and cook for 1 minute, letting the chicken caramelise slightly.
- Add carrot, capsicum, and snow peas. Cook for 1 minute, until the chicken is nicely caramelised.
- Push the chicken and vegetables to one side of the skillet to create a well, and place the noodles in the space.
- Add the stock or water and let the noodles cook for 1–2 minutes or until they soften. Untangle them, then toss the noodles together with the chicken and vegetables.
- Add the cabbage and toss for 1 minute, until the sauce thickens slightly and coats the noodles, which should now be fully cooked.
- Serve immediately, garnish with green parts of the spring onions.
