Chicken and Udon noodles Stir-fry

Chicken and Udon noodles Stir-fry

4.34 from 3 votes
Course Main Course
Cuisine Asian
Servings 4


  • 2 tbsp sunflower oil
  • 2 chicken filets thinly sliced
  • 2 shallots sliced
  • ½ courgette sliced
  • ½ red pepper sliced
  • 1 carrot sliced
  • 1 tender stem broccoli chopped
  • 1 garlic clove sliced
  • 1 cm fresh ginger chopped
  • 3 spring onion chopped
  • 3 tbsp sweet chilli jam
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • ½ lime juice


  • Preheat the wok to medium / high heat.
  • Cook the Udon noodles in a saucepan of simmering salted water and keep aside until needed.
  • Add the chicken pieces and cook for 2 minutes until coloured. Add the chopped and sliced vegetables except of the lime (shallots, courgette, red pepper, carrot, garlic, ginger, broccoli, and spring onion).
  • Stir fry for 2-3 minutes over high heat, stirring once or twice to ensure all the vegetables are stir-frying.
  • Add the sweet chilli jam, soy sauce and rice vinegar and again toss to coat all the vegetables and chicken.
  • Place a lid over the wok and cook for a further 2 minutes until the vegetables starts to just soften. Turn off the heat and add the Udon noodles. Toss to coat the noodles in the sauce and serve immediately with a squeeze of lime.
Keyword asian, Kevin Dundon, quick and easy, stir fry

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