Ginger Chicken Udon Noodles

    10m prep time
    30m total time
    Easy level
    13 ingredients

Wagamamas eat your heart out - Serve up these fragrant and light noodles with chicken, bean sprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour that can be easily adapted to suit the whole family.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and garlic paste and chilli, and cook for a few minutes more until fragrant.

Step 2

Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.
  • Ingredients
  • Based on 2 servings
  • 1 Red Chilli, finely chopped 1 x Sainsbury's Red Chillies 65g
  • 1.5 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 0.25 Pointy Cabbage, finely sliced 1 x Sainsbury's Sweetheart Cabbage
  • 100g Ready To Eat Beansprouts 1 x Sainsbury's Inspired to Cook Beansprouts 300g
  • 2 tsp Mirin 1 x Sainsbury's Mirin, Inspired to Cook 150ml
  • 3 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1tsp Sunflower Oil 1 x JS Sunflower Oil 1L
  • 3 Boneless, Skinless Chicken Thighs, diced 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
  • 1 tbsp Ginger and Garlic Puree 1 x KTC Minced Garlic & Ginger Paste 210g
  • 2 tsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 300g Straight To Wok Udon Noodles 1 x Sainsbury's Udon Noodles Quick To Cook x2 300g
  • 10g Coriander, finely chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1tbsp Pickled Ginger, to serve 1 x Yutaka Sushi Ginger 120g
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