Ginger chicken udon noodles is a quick and easy stir fry recipe that combines chilli and ginger with soft velveted chicken and bean sprouts.
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 and bang bang cauliflower recipes.
The restaurant chain, Wagamama, 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 ginge,r which is pushed even further by the addition of pickled ginger as a garnish.
I love ginger and I have a fair few recipes where it stands out loud and proud, my chicken with ginger and spring onions, Shanghai chicken and pork noodle stir fry are a few that stand out.
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 the 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.
Serving Suggestions
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.
Soup is always a good option, and something like Chinese chicken and sweetcorn soup or simple tofu hot and sour soup would work really well.
Another great option would be some nibbles to share, salt and pepper squid or salt and pepper tofu would be my personal choice.
Finally, if you are looking to impress, then how about some prawn gyoza to get the meal rolling?
Equipment Used
I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Ho/stovetop.
- Wok, I use a large carbon steel wok.
- Mixing bowls.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring cups and spoons.
- Stirring and serving spoons.
- Sieve or colander.
Ginger Chicken Udon Noodles Recipe
Ingredients
- 250 g Chicken Breast 9oz
- 1 Egg White
- 1 tablespoon Cornflour Cornstarch in the US
- 400 g Udon Noodles 14oz Prepared weight
- 1 Medium Red Onion 150g
- 3 Garlic Cloves
- 30 g Ginger 1 Thumb Sized Piece
- 75 g Sugar Snap Peas ¾ Cup
- 1 Red Chilli Go as hot or mild as you like
- 4 Spring Onions
- 75 g Beansprouts 1 Cup
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- ¼ teaspoon Sugar
- Pinch of MSG
- 250 ml Cooking Oil 1 Cup
- Pickled Ginger for Garnish.
- Lots of Coriander Leaves
- Sesame Seeds for Garnish
Instructions
- 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.