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Teriyaki Chicken and Udon Noodle Stir Fry

Teriyaki Chicken and Udon Noodle Stir Fry

with Mushrooms and Sugar Snap Peas
4.0(363)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Get 50% off 1st box + free dessert for 3 months!
Calories
: 
462 kcal
Protein
: 
38g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300

Udon Noodles

(Contains: Cereals containing gluten)

200

Cooked Pulled Chicken

120

Sliced Mushrooms

2

Spring Onion

½

Lime

80

Mangetout

100

Teriyaki Sauce

(Contains: Soya)

Energy (kcal)462 kcal
Energy (kJ)1931 kJ
Fat2 g
of which saturates1 g
Carbohydrate73 g
of which sugars19 g
Protein38 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Get Prepped!
1

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

Get Cooking!
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.

Serve!
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!

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