Teriyaki chicken and udon noodle broth

Delicious and authentic Asian-style teriyaki chicken and udon noodle broth.

  • 35 mins cooking
  • Serves 4
  • Print


Teriyaki chicken and udon noodle broth
  • 600 gram chicken thigh fillets, chopped
  • 1/4 cup teriyaki marinade
  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 1 long red chilli, finely chopped
  • 3 centimetre piece ginger, peeled, finely chopped
  • 6 cup chicken stock
  • 1 tablespoon white miso paste
  • 2 x 200g packets udon noodles
  • 1 bunch gai lan, buk choy or choy sum, chopped
  • pickled ginger, to serve


Teriyaki chicken and udon noodle broth
  • 1
    Place chicken in a bowl and pour over teriyaki marinade. Cover and chill for at least 30 minutes to marinate.
  • 2
    Heat a non-stick frying pan on high. Pour chicken with marinade into pan and cook, covered, for 10 minutes. Remove lid and cook for 2-3 minutes until moisture evaporates and marinade begins to glaze chicken. Set aside.
  • 3
    Meanwhile, heat oil in a large saucepan on medium. Saut&eacute garlic, chilli and ginger for 2-3 minutes. Add stock and miso paste, stirring, and bring to the boil.
  • 4
    Reduce heat to low. Add noodles and vegetables. Simmer for 2 minutes or until vegetables just wilt. Divide chicken and noodle broth between bowls. Top with pickled ginger.


Pickled ginger is available from the Asian section of your supermarket or specialty Asian stores.

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