Teriyaki chicken udon noodles with choy sum

This tasty chicken noodle stir-fry is a great way to use up leftover vegies, and you can substitute for whatever you have on hand. Quick, healthy and budget-friendly.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Teriyaki chicken udon noodles with choy sum
  • 270 gram udon noodles
  • 2 tablespoon olive oil
  • 500 gram chicken thigh fillets, sliced
  • 3 green onions, cut into 3cm lengths, tips shredded
  • 2 clove garlic, crushed
  • 1 carrot, julienned
  • 1 zucchini, cut into batons
  • 1 choy sum, stems and leaves separated, leaves chopped
  • 2 teaspoon grated ginger
  • 1/2 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • toasted sesame seeds, to serve


Teriyaki chicken udon noodles with choy sum
  • 1
    Cook noodles following packet instructions. Drain well.
  • 2
    Meanwhile, in a wok, or large frying pan, heat half oil on high. Stir-fry chicken in 2 batches, 1-2 minutes each, until browned. Transfer to a plate. Cover to keep warm.
  • 3
    In same wok, heat remaining oil on high. Stir-fry onion and garlic 1 minute, until tender. Add carrot, zucchini, choy sum stems, ginger. Stir-fry 1 minute.
  • 4
    Add sauces and sesame oil. Stir-fry 1-2 minutes, until vegetables are just tender.
  • 5
    Return chicken to wok with noodles. Stir-fry 1-2 minutes, until heated through. Toss choy sum leaves through to just wilt.
  • 6
    Serve sprinkled with shredded green onion and toasted sesame seeds.

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