Yaki Udon with Chicken and Cabbage
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Ingredients
- 400 g chicken thigh fillets, sliced
- 250 g white cabbage, finely shredded
- 1 carrot, julienned
- 500 g udon noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 425 kcal
- Protein
- 28.5 g
- Carbohydrate
- 45.7 g
- of which sugars
- 8 g
- Fat
- 13.3 g
- of which saturates
- 2.1 g
- Fibre
- 4.1 g
- Salt
- 3.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the udon noodles according to the pack, then drain and set aside.
- 2
Heat the vegetable oil in a wok or large frying pan over a high heat and stir-fry the chicken for 4-5 minutes until no pink remains.
- 3
Add the cabbage and carrot and stir-fry for 3-4 minutes until just softened.
- 4
Add the drained udon noodles, soy sauce and mirin and toss for 2-3 minutes until everything is hot and well coated.
- 5
Scatter with the toasted sesame seeds and serve straight away.
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