Chicken Yaki Udon
The satisfyingly chewy texture of udon noodles complements pan-fried chicken and zucchini in this fast yaki udon. Coated in a sweet, dark teriyaki sauce, this bowl of slurpable flavour is a certified hit.
Recipe
1
Cook Chicken
Boil kettle for step 2. Heat vegetable oil in frypan over medium-high heat. Add chicken and season with salt and pepper. Cook for 6–7 minutes or until golden brown and almost cooked through. While the chicken is cooking, continue with step 2.
2
Cook Noodles
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and set aside. While the noodles are cooking, continue with step 3.
3
Prepare Vegetables
Halve zucchini lengthwise and thinly slice into half moons. Peel and finely chop garlic. Thinly slice spring onion, keeping the white and green parts seperate.
4
Add Vegetables
Add zucchini to pan and season with salt and pepper. Cook, stirring, for 2-3 minutes or until starting to soften. Add garlic and white spring onion to pan and cook for 30 seconds or until softened and fragrant.
5
Add Sauce
In a small bowl, mix together teriyaki sauce, sesame oil and 40ml (2 tablespoons) water. Add to pan with spinach and noodles and cook, stirring, for 1–2 minutes or until noodles have warmed through and spinach has wilted.
6
Plate Up
Divide chicken yaki udon between bowls and sprinkle with green spring onion to serve.