Chicken Main

Japanese-style ginger chicken and udon noodles

Name: Japanese-style ginger chicken and udon noodles recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: ¼ cup (60ml) Rice Wine Vinegar; ½ cup (125ml) hot water; ½ tsp caster sugar; 1 tsp fine salt; 1 large carrot, ribboned; ¼ cup (60ml) soy sauce; 40.00 ml honey; 6cm piece fresh ginger, grated; 3 cloves garlic, crushed; 40.00 ml sake; 2 x 200g Udon Noodles; 20.00 ml vegetable oil; 4 chicken thigh fillets, trimmed, thinly sliced; 1 red capsicum, thinly sliced; 1 red onion, thinly sliced; 200g frozen edamame, peeled; 1 Yaki Nori sheet, shredded; Toasted sesame seeds to garnish

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by delicious. team

delicious. team

Nov 20, 2023

Discover the authentic taste of Japan with our Japanese-Style Ginger Chicken & Udon Noodles. In just 15 minutes of preparation and cooking time, relish the delightful fusion of tender chicken, udon noodles, and the aromatic notes of fresh ginger.

¼ cup (60ml) Obento Rice Wine Vinegar
½ cup (125ml) hot water
½ tsp caster sugar
1 tsp fine salt
1 large carrot, ribboned
¼ cup (60ml) soy sauce
2 tbs honey
6cm piece fresh ginger, grated
3 cloves garlic, crushed
2 tbs Obento Cooking Sake
2 x 200g Obento Udon Noodles
1 tbs vegetable oil
4 chicken thigh fillets, trimmed, thinly sliced
1 red capsicum, thinly sliced
1 red onion, thinly sliced
200g frozen edamame, peeled
1 Obento Yaki Nori sheet, shredded
Toasted sesame seeds to garnish

Method

1.

Combine rice wine vinegar, hot water, sugar and 1 tsp fine salt in a heatproof bowl. Stir until sugar dissolves. Add carrot, stir to combine and set aside until cooled.
2.

Whisk soy, honey, ginger, garlic and sake in a small jug. Season and set aside.
3.

Cook noodles according to packet directions. Drain, rinse under hot water, drain again and cover to keep warm.
4.

Heat oil in a wok on high heat. Cook chicken, in batches, until browned all over. Set aside.
5.

Add capsicum, onion and edamame to wok. Cook for 2-3 minutes, tossing, until soft. Return chicken to pan and stir through sauce mixture. Bring to the boil, tossing to combine. Add drained udon noodles and toss to combine.
6.

Divide noodles between serving bowls. Drain carrot from vinegar mixture and place on top of noodles. Garnish with shredded nori and sesame seeds to serve.