Ginger Chicken Udon Stir-Fry

Name: Ginger Chicken Udon Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 boneless, skinless chicken thighs, diced; 1/4 white cabbage, finely sliced; 100 g bean sprouts; 3 spring onions, finely sliced; 25 g ginger, peeled and finely grated; 1 red chili, finely chopped; 300 g straight-to-wok udon noodles; 1 tsp sunflower oil; 1 tbsp low-salt soy sauce; 2 tsp rice vinegar; 2 tsp mirin; 1 small handful coriander, finely chopped; 1 tbsp pickled ginger

This ginger chicken udon stir-fry is a fast, flavor-packed dinner with tender chicken, crisp cabbage, and chewy udon noodles. Soy sauce, mirin, and rice vinegar create a savory-sweet finish, while fresh chili and ginger add warmth and depth.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

boneless, skinless chicken thighs, diced
3
white cabbage, finely sliced
0.3
bean sprouts
100 g
spring onions, finely sliced
3
ginger, peeled and finely grated
25 g
red chili, finely chopped
1
straight-to-wok udon noodles
300 g
sunflower oil
1 tsp
low-salt soy sauce
1 tbsp
rice vinegar
2 tsp
mirin
2 tsp
coriander, finely chopped
1 small handful
pickled ginger
1 tbsp

Step-by-Step Instructions

Heat the sunflower oil in a large deep frying pan or wok over medium-high heat. Add the diced chicken and sliced cabbage, then stir-fry for 5 to 7 minutes until the chicken is lightly browned and nearly cooked through. Stir in the grated ginger and chopped red chili, and cook for 1 to 2 minutes until fragrant.

Add the soy sauce, rice vinegar, mirin, beansprouts, spring onions, and udon noodles. Toss everything together and cook for 2 to 3 minutes, stirring often, until the chicken is fully cooked and the noodles are hot and tender. Taste and adjust with a little more soy sauce, vinegar, or mirin if needed, then finish with chopped coriander and pickled ginger before serving.

Chef's Tips

Use tamari instead of soy sauce for a gluten-free alternative if your noodles are also gluten-free. Ready-to-wok udon can clump, so loosen the noodles with your hands before adding them to the pan. Leftovers keep well in an airtight container in the fridge for up to 2 days.