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Japanese Recipes

One Pan Bulgogi Double Chicken Udon

One Pan Bulgogi Double Chicken Udon

One Pan Bulgogi Double Chicken Udon

with Green Beans and Sriracha Drizzle

Recipe Development TeamPublished on February 20, 2025

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Ready in less than 25 minutes, this One Pan Bulgogi Chicken Udon has it all. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:

High Protein

•Calorie Smart

Allergens:

Soya

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

480 grams

Diced British Chicken Breast

150 grams

Green Beans

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

100 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

15 grams

Sriracha Sauce

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2468 kJ

Energy (kcal)590 kcal

Fat7.6 g

of which saturates1.6 g

Carbohydrate56.9 g

of which sugars22.4 g

Dietary Fibre8.3 g

Protein68.9 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

Cooking Instructions and Tips

Fry the Chicken

1

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep the Veg

2

a) Meanwhile, trim the green beans, then cut into thirds.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

c) Peel and grate the garlic (or use a garlic press).

Get Stir-Frying

3

a) Once the chicken has cooked for 4-5 mins, add the green beans and carrot to the pan.

b) Stir-fry for the remaining time until tender, 4-5 mins.

c) Stir in the garlic. Fry for 1 min.

Flavour Time

4

a) Stir the bulgogi, soy, sugar and water for the sauce (see pantry for both amounts) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins.

Add the Udon

5

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

Serve Up

6

a) Share the chicken noodle stir-fry between your bowls.

b) Drizzle over the sriracha to finish.

Enjoy!

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