topBanner
Teriyaki Chicken and Udon Noodle Stir Fry

Teriyaki Chicken and Udon Noodle Stir Fry

with Mushrooms and Sugar Snap Peas

Extra Rapid
Read more

Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Chicken & Udon Noodle Stir Fry in just 10 minutes for a balanced and tasty meal.

Allergens:GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lime

2 unit(s)

Spring Onion

1 punnet(s)

Sliced Mushrooms

1 pack(s)

Mangetout

200 grams

Cooked Pulled Chicken

2 unit(s)

Udon Noodles

(ContainsGluten)

2 sachet

Teriyaki Sauce

(ContainsSoya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1931 kJ
Energy (kcal)462 kcal
Fat2.0 g
of which saturates1.0 g
Carbohydrate73 g
of which sugars19.0 g
Protein38 g
Salt3.88 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Zest the lime and cut into wedges. b) Trim the spring onions then slice thinly.

2

a) Heat a drizzle of oil in a large frying pan (or a wok) over high heat. b) Once hot, add the sliced mushrooms and mange tout and stir fry until softened and golden, 3-4 mins. c) Add the pre-cooked chicken and continue to stir fry for 2 minutes. d) Add the udon noodles, breaking up with a wooden spoon or tongs to separate them. Add the teriyaki sauce with a splash of water and continue to stir fry until everything is piping hot, 1-2 minutes.

3

a) Stir the lime zest through the noodles. b) Divide between plates and top with the spring onion. c) Serve with the lime wedges alongside to squeeze over. Enjoy!