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Japanese ginger chicken udon noodles with garlic, soy sauce, chillies, spring onions, red onion, red pepper, beansprouts and mangetout.

This quick and easy ginger chicken udon noodle dish is ready in 30 minutes. It makes the perfect lunch or dinner. It’s packed full of garlic, ginger and vegetables and is super healthy!

I used boneless chicken thighs because I find them more flavourful. However, you can use chicken breast if you prefer. You could also add some baby corn if you like and pickled ginger or red onion works well too.

You can also add eggs to this recipe when you put the noodles in the wok. Simply make a well in the centre of the wok and stir the eggs in the middle. Then combine with the noodles once they’re starting to form a scrambled egg texture.

Make It Vegan

To make this dish vegan simply use your favourite vegan chicken pieces.

Or substitute the chicken for another vegetable of your choice, like broccoli or cauliflower, or you could use tofu instead.

Check out my Instagram page for more recipe inspiration! Also, my Chicken Ramen recipe is delicious as well!

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Ginger Chicken Udon Noodles

Udon noodles with ginger, chicken and vegetables
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

Marinade

  • 2 tbsp Light soy
  • 2 Garlic cloves (crushed)
  • Ginger (thumb-sized, grated)
  • 2 Boneless chicken thighs (cut into bite sized pieces)

Ingredients

  • 1 tbsp Olive oil
  • Ginger (thumb-sized, grated)
  • 2 Spring onions (cut into small rounds)
  • 2 Garlic cloves (crushed)
  • 1 Red chilli (sliced)
  • 3 tbsp Light soy
  • 100g Beansprouts
  • 50g Mangetout (cut down the middle long ways)
  • 1/2 Red pepper (sliced)
  • 1/2 Red onion (sliced)
  • 300g Udon noodles (straight to wok)

Garnish

  • Fresh coriander (optional)

Instructions
 

  • Add the chicken, soy sauce, ginger and garlic into a bowl and mix until the chicken is coated. Put in the fridge and leave for as long as you can.
  • Heat the oil in a wok or large pan to high. Add the ginger, spring onions, garlic and red chilli and fry for 1 minute.
  • Add the soy sauce and the chicken plus its marinade and stir fry for a further 5 minutes. Season to your liking. Add the beansprouts, mangetout, red pepper and red onion and fry for 1 minute.
  • Add the udon noodles and cook for 3 minutes until warmed through and all the ingredients are combined.
  • Place the noodles in large bowls and top with fresh coriander and pickled ginger.
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