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When you’re short on time (hello, weeknights!) but in need of big, full-on flavour, look no further than these peanutty, comforting stir-fried udon noodles. My handy shortcuts will get this family-friendly dinner on the table in less than 15 minutes.
WATCH THIS RECIPE
Quick Chicken & Peanut Udon
PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients
400g (14 oz) pre-cooked packaged udon noodles
5 spring onions (scallions)
4 tbsp vegetable oil
2 tsp ground Sichuan peppercorns or 1 tsp ground black peppercorns
2 tsp chilli powder
2 whole star anise
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
500g (17.6 oz) chicken mince
1 cup chicken stock
¼ cup light soy sauce
1½ tbsp smooth peanut butter
1 tbsp white vinegar
1 tbsp cornflour (cornstarch) mixed with 1 tbsp water
1 tbsp sesame oil
Steps
To prepare the noodles, bring a large pot of water to the boil. Add the noodles and let them soak for about a minute. Then use tongs to gently shake the noodles apart. Drain and set aside for later.
To prepare the spring onions, finely chop the pale part and set aside. Then finely sliced the green parts and keep those separate.
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant. Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked. Then stir through the chicken stock, soy sauce, peanut butter and vinegar. Simmer for about 4-5 minutes to allow the flavours to infuse. Remove and discard the star anise. Stir through the cornflour mixture. Simmer for a further minute or until the sauce has thickened. Then toss through the cooked noodles. Remove from heat and toss through the sesame oil. Divide among serving bowls and top with the green part of the spring onions.
Notes:
– You can substitute chicken, beef or turkey mince.
15-minute mealsChickenEasy weeknight dinnersNoodles
APPEARS IN THESE
Collections
- 15-minute meals
- Chicken
- Chicken stir-fry recipes
- Easy weeknight dinners
- Noodles
- Stir-fried Noodle
What our customers say
4.6
Rated 4.6 out of 5
4.6 out of 5 stars (based on 9 reviews)
Excellent56%
Very good44%
Average0%
Poor0%
Terrible0%
RATE AND REVIEW
Min
April 22, 2024
Delicious and easy!
Super delicious, feel good meal. Penury butter addition is *chefs kiss kind of yummy. Ofcourse adjust spices for kids or your own chilli tolerance, that goes without saying (don’t understand why all reviews are not a 5 star). Another winner. This is an all time favourite. Thank you!!
Tamara
February 5, 2024
Quick eat to make and very tasty
I just thought made this and served it with your fresh wheat noodles. Delicious!
Anna
October 4, 2023
Household staple!
I tried this one night at a friends place and my mind was blown – I have been making it ever since! We generally make it per the recipe (unbeatable) but for a vego option we have also made it using crumbled firm tofu instead of chicken mince, as well as a mix of finely chopped veggies – goes well with the delicious sauce in this dish. Thanks for another stellar meal Marion 🙂
Popular on Marion's Kitchen
Quick Chicken & Peanut Udon
|
Ingredients
400g (14 oz) pre-cooked packaged udon noodles
5 spring onions (scallions)
4 tbsp vegetable oil
2 tsp ground Sichuan peppercorns or 1 tsp ground black peppercorns
2 tsp chilli powder
2 whole star anise
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
500g (17.6 oz) chicken mince
1 cup chicken stock
¼ cup light soy sauce
1½ tbsp smooth peanut butter
1 tbsp white vinegar
1 tbsp cornflour (cornstarch) mixed with 1 tbsp water
1 tbsp sesame oil
Steps
To prepare the noodles, bring a large pot of water to the boil. Add the noodles and let them soak for about a minute. Then use tongs to gently shake the noodles apart. Drain and set aside for later.
To prepare the spring onions, finely chop the pale part and set aside. Then finely sliced the green parts and keep those separate.
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant. Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked. Then stir through the chicken stock, soy sauce, peanut butter and vinegar. Simmer for about 4-5 minutes to allow the flavours to infuse. Remove and discard the star anise. Stir through the cornflour mixture. Simmer for a further minute or until the sauce has thickened. Then toss through the cooked noodles. Remove from heat and toss through the sesame oil. Divide among serving bowls and top with the green part of the spring onions.
Notes:
– You can substitute chicken, beef or turkey mince.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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