Chinese Chicken Udon Noodles by @veryhungrygreek

10 min

2 servings

🍗

250 g

Chicken breast

🥢

15 ml

Dark soy sauce

🌶️

2.3 g

Paprika

🧄

3.1 g

Garlic granules

🍗

3 g

Chicken seasoning

🧂

10 ml

Chinese five spice

🫑

80 g

Red pepper

🧅

80 g

Red onion

🥕

60 g

Carrot

🫛

60 g

Sugarsnap peas

🫘

Beansprouts

🍜

400 g

Udon noodles

🧅

15 g

Spring onion

🥢

1 tsp

Soy sauce

🍚

5 ml

White rice vinegar

🍬

8 g

Light brown sugar

🫗

2 g

Oil spray

  1. Dice
    • chicken breast
    • red bell pepper
    • red onion

    Finely dice 250 g chicken breast and slice the red bell pepper, red onion, carrot, sugar snap peas, and spring onion.

  2. Season
    • chicken breast
    • dark soy sauce
    • paprika

    Season the diced chicken with 2 tsp dark soy sauce, 1 tsp paprika, 1 tsp garlic granules, 1 tsp chicken seasoning, and 1 tsp Chinese five-spice powder.

  3. Mix
    • dark soy sauce
    • white rice vinegar
    • Chinese five spice

    Mix 1 tbsp dark soy sauce, 1 tsp soy sauce, 1 tsp white rice vinegar, 2 tsp light brown sugar, and 1/2 tsp Chinese five-spice powder in a bowl.

  4. Spray
    • cooking oil spray

    Spray a large wok or frying pan with cooking oil spray and heat it over medium-high heat.

  5. Fry
    • chicken breast

    Fry the seasoned chicken for 5 minutes, stirring until cooked through and lightly browned.

  6. Transfer
    • chicken breast

    Transfer the cooked chicken to a bowl and keep it aside.

  7. Spray
    • cooking oil spray
    • red bell pepper
    • red onion

    Spray the wok with cooking oil spray and add the red bell pepper, red onion, carrot, and sugar snap peas.

  8. Stir-fry
    • red bell pepper
    • red onion
    • carrot

    Stir-fry the vegetables over high heat for 2 minutes until they are bright and still crisp.

  9. Add
    • udon noodles
    • boiling water

    Add 400 g udon noodles and 30 ml boiling water to the wok.

  10. Toss
    • udon noodles
    • boiling water

    Toss the noodles for 1 minute until loosened and heated through.

  11. Pour
    • dark soy sauce
    • white rice vinegar
    • Udon noodles

    Pour the prepared sauce over the vegetables and noodles.

  12. Stir-fry
    • udon noodles

    Stir-fry for 1 minute until the noodles are evenly coated in the sauce.

  13. Return
    • chicken breast
    • bean sprouts

    Return the cooked chicken to the wok and add the bean sprouts.

  14. Toss
    • chicken breast
    • bean sprouts

    Toss for 1 minute until the chicken is hot and the bean sprouts are just wilted.

  15. Divide
    • spring onion

    Divide between 2 bowls and garnish with the sliced spring onion.

Chinese Chicken Udon Noodles by @veryhungrygreek

10 min

2 servings

🍗

250 g

Chicken breast

🥢

15 ml

Dark soy sauce

🌶️

2.3 g

Paprika

🧄

3.1 g

Garlic granules

🍗

3 g

Chicken seasoning

🧂

10 ml

Chinese five spice

🫑

80 g

Red pepper

🧅

80 g

Red onion

🥕

60 g

Carrot

🫛

60 g

Sugarsnap peas

🫘

Beansprouts

🍜

400 g

Udon noodles

🧅

15 g

Spring onion

🥢

1 tsp

Soy sauce

🍚

5 ml

White rice vinegar

🍬

8 g

Light brown sugar

🫗

2 g

Oil spray

Preparation Steps

  1. Step 1/15

    Finely dice 250 g chicken breast and slice the red bell pepper, red onion, carrot, sugar snap peas, and spring onion.

    🍗chicken breast
    🫑red bell pepper
    🧅red onion
    🥕carrot
    🫛sugar snap peas
    🧅spring onion
    🔪knife
    🪵chopping board

  2. Step 2/15

    Season the diced chicken with 2 tsp dark soy sauce, 1 tsp paprika, 1 tsp garlic granules, 1 tsp chicken seasoning, and 1 tsp Chinese five-spice powder.

    🍗chicken breast
    🥢dark soy sauce
    🌶️paprika
    🧄garlic granules
    🍗chicken seasoning
    🧂Chinese five-spice powder
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Mix 1 tbsp dark soy sauce, 1 tsp soy sauce, 1 tsp white rice vinegar, 2 tsp light brown sugar, and 1/2 tsp Chinese five-spice powder in a bowl.

    🥢dark soy sauce
    🥢soy sauce
    🍚white rice vinegar
    🍬light brown sugar
    🧂Chinese five-spice powder
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/15

    Spray a large wok or frying pan with cooking oil spray and heat it over medium-high heat.

    🫗cooking oil spray
    🍳large wok or frying pan

  5. Step 5/15

    Fry the seasoned chicken for 5 minutes, stirring until cooked through and lightly browned.

    🍗chicken breast
    🍳large wok or frying pan
    🥄wooden spoon

  6. Step 6/15

    Transfer the cooked chicken to a bowl and keep it aside.

    🍗chicken breast
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/15

    Spray the wok with cooking oil spray and add the red bell pepper, red onion, carrot, and sugar snap peas.

    🫗cooking oil spray
    🫑red bell pepper
    🧅red onion
    🥕carrot
    🫛sugar snap peas
    🍳large wok or frying pan
    🥄wooden spoon

  8. Step 8/15

    Stir-fry the vegetables over high heat for 2 minutes until they are bright and still crisp.

    🫑red bell pepper
    🧅red onion
    🥕carrot
    🫛sugar snap peas
    🍳large wok or frying pan
    🥄wooden spoon

  9. Step 9/15

    Add 400 g udon noodles and 30 ml boiling water to the wok.

    🍜udon noodles
    💧boiling water
    🍳large wok or frying pan
    🥄wooden spoon

  10. Step 10/15

    Toss the noodles for 1 minute until loosened and heated through.

    🍜udon noodles
    💧boiling water
    🍳large wok or frying pan
    🥄wooden spoon

  11. Step 11/15

    Pour the prepared sauce over the vegetables and noodles.

    🥢dark soy sauce
    🥢soy sauce
    🍚white rice vinegar
    🍬light brown sugar
    🧂Chinese five-spice powder
    🍜udon noodles
    🍳large wok or frying pan
    🥄wooden spoon

  12. Step 12/15

    Stir-fry for 1 minute until the noodles are evenly coated in the sauce.

    🍜udon noodles
    🍳large wok or frying pan
    🥄wooden spoon

  13. Step 13/15

    Return the cooked chicken to the wok and add the bean sprouts.

    🍗chicken breast
    🌱bean sprouts
    🍳large wok or frying pan
    🥄wooden spoon

  14. Step 14/15

    Toss for 1 minute until the chicken is hot and the bean sprouts are just wilted.

    🍗chicken breast
    🌱bean sprouts
    🍳large wok or frying pan
    🥄wooden spoon

  15. Step 15/15

    Divide between 2 bowls and garnish with the sliced spring onion.

    🧅spring onion
    🥣mixing bowl

Composition

Ingredients

Types

Meat, Condiment, Spice, Seasoning, Vegetables, Grains, Noodles, Herbs, Sweetener

Ingredients

Chicken breast, Dark soy sauce, Paprika, Garlic granules, Chicken seasoning, Chinese five spice, Red pepper, Red onion, Carrot, Sugarsnap peas, Beansprouts, Udon noodles, Spring onion, Soy sauce, White rice vinegar, Light brown sugar, Oil spray

Notes

Chicken breast (finely diced), Dark soy sauce (for seasoning the chicken, for the sauce), Chinese five spice (for seasoning the chicken, for the sauce), Red pepper (sliced), Red onion (sliced, or white), Carrot (small, sliced into very thin batons), Spring onion (finely sliced), White rice vinegar (for the sauce), Light brown sugar (for the sauce), Oil spray (for frying, amount not given)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

High protein, Dairy free

Calories

510 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 69g, Fat: 8g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1420mg, Potassium: 610mg, Iron: 3.2mg, Calcium: 70mg

Vitamins

Vitamin A: 550µg RAE, Vitamin C: 70mg, Vitamin B6: 0.8mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

large wok or frying pan, mixing bowl, knife, chopping board, wooden spoon, measuring spoons

Appliances

Stove, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Quick lunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Chinese, Asian

Geographic

China, East Asia

Various

Aspect

Texture

Chewy, Tender, Crunchy, Crisp

Flavors

Savory, Umami, Sweet, Tangy, Aromatic, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the fridge before reheating,Vegetables may soften after freezing)