Speedy Spiced Chicken Udon
with Bell Pepper, Lime and Sesame
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Perfect for a midweek meal, this Speedy Spiced Chicken Udon can be on your table in less than 25 minutes. Ketjap manis, soy sauce and Indonesian inspired spices turn chicken into a tasty topping for thick udon noodles.
Ingredients
1 unit(s)
Bell Pepper
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
40 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
80 grams
Young Pea Pods
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Lime
5 grams
Roasted White Sesame Seeds
(Contains: Sesame, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.
d) 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.
a) Meanwhile, boil a full kettle. Peel and grate the garlic (or use a garlic press).
b) In a small bowl, combine the ketjap manis, soy sauce, honey and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.
c) Pop the udon noodles into a medium heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.
a) Once the chicken has browned, add the young pea pods, garlic and Indonesian style spice mix to the pan.
b) Cook, stirring, until fragrant, 1-2 mins.
a) Add the sauce mixture to the pan.
b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.
c) Meanwhile, cut the lime into wedges.
a) Add the cooked noodles to the pan.
b) Simmer until piping hot, 1-2 mins.
c) Stir in the butter (see pantry for amount) until melted. Remove from the heat.
d) Stir in a good squeeze of lime juice.
a) Share the chicken udon between your bowls.
b) Sprinkle over the sesame seeds to finish.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Indonesian spice mix and ketjap manis sauce deliver a rich, well-rounded flavour that many find better than a takeaway. Some found the dish a little bland or too sweet, and reducing the honey or adding chilli powder can help balance the taste.
- Ease of prep: This comes together quickly and is straightforward to cook, making it a reliable choice for a busy weeknight.
- Suggestions: The honey is listed as an ingredient but is missing from the cooking instructions; add it to the sauce mixture alongside the ketjap manis and soy sauce. If the sauce feels too runny, consider cooking it down a little longer before adding the noodles.
- Portions: The noodle portion is frequently noted as too small, particularly for families; adding an extra serving of udon noodles is a popular fix.
- Extra veg: Adding extra vegetables such as tenderstem broccoli, baby corn, or mushrooms works well and helps bulk out the dish.
