Teriyaki udon
Serves 2
Easy
Prep:
Cook:
plus marinating time
Enjoy the rich flavours of teriyaki chicken udon, complemented by earthy shiitake mushrooms, in this hearty, umami-packed dish that’s perfect for any meal.
Skip to ingredients
- 100ml itsu teriyaki sauce
- 2 x 150g pouches of itsu udon noodles
- 4 chicken thigh fillets
- 1 tbsp vegetable oil
- 150g shiitake mushroomsor button mushrooms, sliced
- 1 red peppersliced
- 4 spring onionssliced
- 5 radishessliced
- 20g sesame seeds
Nutrition: per serving
- kcal635
- fat22g
- saturates4g
- carbs74g
- sugars26g
- fibre8g
- protein32g
- salt4.07g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Heat a frying pan over a medium high heat, and sear the thighs for 3 mins on both sides, then put on a tray, drizzle with 2 tablespoons of teriyaki sauce, and cook in the oven for 20 mins.
step 2
Place the udon noodles into a bowl, cover with boiling water, leave for 4 mins and then drain.
step 3
Meanwhile, heat the oil in a wok and stir fry the mushrooms for 6 mins ensuring all water has evaporated. Next add the red pepper and stir fry for a further 3 mins.
step 4
Add the udon noodles to the stir fry and cook for one minute, until any water in the pan has evaporated.
step 5
Slice the chicken thighs and add to the pan with another 4 tablespoons of teriyaki sauce through the stir fry until it clings to the noodles.
step 6
Place the stir fry into bowls or plates, and top with a sprinkle of spring onion, radishes and sesame seeds, drizzle over extra teriyaki sauce to serve.
