Ginger chicken udon noodles is a quick and easy stir fry recipe that combines chilli and ginger with soft velveted chicken and beansprouts.
This Wagamama inspired recipe is delicious, relatively cheap to make and comes together in well under 30 minutes!
Quick Chicken Noodle Stir Fry
The inspiration for this quick and easy ginger chicken udon noodle stir fry comes from the same place as my teriyaki duck donburi.
The restaurant chain, Wagamama, it is a place that divides opinion but one that I am kinda fond of. Especially for a quick bite to eat before a night on the ale.
This recipe is super easy to cook at home and quick too. The dish will go from your fridge to your table in well under 30 minutes and that includes preparation.
As the name suggests the main flavour driver is ginger which is pushed even further by the addition of pickled ginger as a garnish.
The dish begins with the prep of the noodles and velveting the chicken in egg white and cornflour.
Then it is over to the wok and cooking takes just 15 minutes and dinner is served!
Frequently Asked Questions
Can I use a different type of noodle?
Yes, although as the name suggests, udon noodles are at the heart of this recipe.
Is it better to use dried or straight-to-wok noodles?
In my opinion, it really makes no difference whatsoever and I flip between the two depending on the best offer when I am shopping!
Why do you put the chicken into egg white?
It is a technique called “velveting” and it is a common stir fry technique in Chinese cooking. It creates that wonderful soft and smooth texture that is so identifiably Chinese takeaway style chicken or pork.
Do I have to use MSG?
No, it is optional. However, if you have never tried adding it to your cooking process, give it a go, it adds so much.
What is Chinkiang vinegar?
Chinkiang is a wonderful black rice vinegar and I swear by the stuff. I pretty much use it in all of my Chinese/Japanese cooking in place of regular rice vinegar.
Can I cook this in advance?
No, as with most stir fry dishes they benefit from being eaten as soon as they are cooked because they really do not reheat well.
This easy ginger chicken udon noodle stir fry is a light and delicious meal and I tend to serve it as just that.
If I wanted to bulk it out I would personally not serve it with a side, instead, I would add a starter to the meal.
Finally, if you are looking to impress then how about some prawn gyoza to get the meal rolling?
I only name-check specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Mixing bowls.
- Chopping board.
- Kitchen knife.
- weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
- Sieve or colander.
Popularised by the food chain Wagamama, this is my take on the delicious and gently spiced ginger chicken udon noodle stir fry.
- 250g (9oz) Chicken Breast
- 1 Egg White
- 1 Tbsp Cornflour (Cornstarch in the US)
- 400g (14oz) Prepared Udon Noodles
- 1 (150g) Red Onion
- 3 Garlic Cloves
- 30g (Thumb Sized Piece) Ginger
- 75g (¾ Cup) Sugar Snap Peas
- 1 Medium Red Chilli
- 4 Spring Onions
- 75g (1 Cup) Beansprouts
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- ¼ Tsp Sugar
- Pinch of MSG
- 250ml (1 Cup) Cooking Oil
- Pickled Ginger for Garnish.
- Lots of Coriander Leaves
- Sesame Seeds for Garnish
- Thoroughly mix together the cornflour and the egg white in a medium bowl.
- Cut the chicken breast into strips 3-4mm (⅛") thick and add them to the egg white and cornflour mix, then set aside whilst you prepare the vegetables.
- Top and tail the red onion, cut it in half, peel it and then cut it into slices (top to bottom) 5-6mm (¼") thick.
- Peel the garlic and slice it as finely as you can.
- Peel the ginger and grate it.
- Top and tail the sugar snap peas and then cut them into strips at a 45° angle 3-4mm (⅛") thick.
- Remove the stem and the seeds from the chilli then cut it into strips as thinly as you can.
- Remove any tough outer leaves from the spring onions and then cut them at a 45° angle into pieces 3-4mm (⅛") thick.
- Cook the udon noodles as per the packet instructions and refresh them in cold water. I use straight-to-wok noodles that just need to soak in boiling water for a few minutes and then separate them.
- Mix together the soy sauce, Chinkiang vinegar, sugar and msg and set aside.
- Heat a wok over a high heat and when it is shimmering add the cooking oil.
- Remove the chicken from the egg mixture and then carefully add it to the oil and stir fry for 1-2 minutes, then remove and place on kitchen paper.
- Pour off all but a scant coating of oil and then return the wok to a high heat, when the wok is hot again add the red onion and stir fry for 1 minute.
- Throw in the garlic, ginger, spring onion, sugar snap peas and bean sprouts and stir fry for 1 minute.
- Pour in the soy sauce mix followed by the chicken and stir everything to coat, no more than 1 minute.
- Add the noodles, and chilli and stir fry until hot, again around 1 minute should be fine.
- Serve sprinkled with the green parts of the spring onion, pickled ginger, sesame seed and coriander leaves.
Amount Per Serving: Calories: 653Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 106mgSodium: 1233mgCarbohydrates: 63gFiber: 5gSugar: 8gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.