Ginger chicken udon noodles

Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it’s full of flavour

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 428
  • fat 9g
  • saturates 2g
  • carbs 51g
  • sugars 0g
  • fibre 8g
  • protein 31g
  • salt 1.5g


  • 1 tsp sunflower oil
  • 3 boneless, skinless chicken thighs, diced
  • ¼ white cabbage, finely sliced
  • 25g ginger, peeled and finely grated
  • 1 red chilli (deseeded if you like), finely chopped
  • 1 tbsp low-salt soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 100g ready-to-eat beansprouts
  • 3 spring onions, finely sliced
  • 300g straight-to-wok udon noodles
  • small handful of coriander, finely chopped
  • 1 tbsp pickled ginger (optional)


  1. Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.

  2. Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.

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