Chicken and Ginger Udon
Chicken and Ginger Udon



  • 1 tsp oil
  • 3 chicken thigh fillets, skin and bone removed, diced
  • ¼ white cabbage, sliced
  • 25g grated ginger
  • 1 chopped red chilli
  • 1 tbsp soy sauce
  • 2 tsp each rice vinegar and mirin
  • 100g beansprouts
  • 3 sliced spring onions
  • 300g wok-ready udon noodles
  • Chopped coriander
  • Pickled ginger
  • Heat the oil in a frying pan and stir-fry the chicken and cabbage for 7 mins or so. Add the ginger and chilli, cook for a few more minutes, then add the remaining ingredients (except the coriander and pickled ginger). Stir fry until the chicken is cooked and the noodles are tender. Season to taste, then serve with chopped coriander and pickled ginger on the top.
20 mins
2 serving

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