Teriyaki Chicken and Udon Noodle Stir Fry
with Mushrooms and Sugar Snap Peas
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Instructions
a) Zest the lime and cut into wedges. b) Trim the spring onions then slice thinly.
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.
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!
