Chicken and Vegetable Udon

A simple homemade version for a large frying pan. Prepare all the ingredients before you start: the stir-frying goes quickly.

Ingredients

• Dried udon noodles — 250 g (or 500–600 g precooked noodles)
• Chicken breast fillet — 350 g
• Bell pepper — 1
• Carrot — 1 small
• Courgette (zucchini) — 150 g
• Onion — 1 small
• Garlic — 2 cloves
• Fresh ginger — 10 g
• Vegetable oil — 2 tbsp
• Spring onions and sesame seeds — optional, to serve

For the sauce

• Soy sauce — 3 tbsp
• Water — 3 tbsp
• Honey or sugar — 1–2 tsp
• Rice vinegar or lime juice — 1 tbsp
• Cornflour (cornstarch) — 1 level tsp

Method

1. Prepare the noodles and sauce

Cook the udon according to the packet instructions and drain. If using precooked noodles, heat or separate them as directed on the packet. In a separate bowl, mix all the sauce ingredients until the cornflour is fully dispersed.

2. Chop the ingredients

Cut the chicken into thin strips. Cut the carrot, pepper and courgette into matchsticks, and thinly slice the onion. Finely chop the garlic and ginger.

3. Cook the chicken

Heat half the oil in the pan. Stir-fry the chicken for 5–7 minutes until fully cooked; the time depends on the thickness of the pieces. Cook in two batches if needed. Transfer to a clean plate.

4. Cook the vegetables

Add the remaining oil. Stir-fry the onion and carrot for 2 minutes, then add the pepper and courgette and cook for another 3–4 minutes. The vegetables should retain a little crunch. Add the garlic and ginger for the final 30 seconds.

5. Combine

Return the chicken to the pan and add the noodles. Stir the sauce again in its bowl, then pour it into the pan. Toss everything together over the heat for 1–2 minutes until the sauce thickens and coats the noodles. If it is too thick, add a little water.

6. Serve

Divide between plates and sprinkle with spring onions and sesame seeds if you like. Serve immediately.

A little tip

Do not overcrowd the pan: the vegetables will steam rather than fry. Taste before adding extra salt, as the soy sauce is already salty.