with Cabbage and Mushrooms
Ready in less than 15 minutes, our Easy Teriyaki and Lime Chicken Udon Noodle Stir-Fry is inspired by a takeaway favourite. Teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Shredded Savoy Cabbage
150 grams
Sliced Mushrooms
80 grams
Young Pea Pods
80 grams
Lime
1 unit(s)
Udon Noodles
220 grams
Teriyaki Sauce
75 grams
Soy Sauce
10 milliliter(s)
Water for the Sauce
50 milliliter(s)
- Heat a drizzle of oil in a large frying pan on high heat.
- Once hot, add the chicken, cabbage, mushrooms and pea pods to the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Fry until golden 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.
- Meanwhile, boil a full kettle.
- Halve the lime.
- Pop the noodles into a large 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.
- Next, add the teriyaki sauce, soy sauce and water for the sauce (see pantry) to the chicken.
- Bring to the boil. Simmer, 1-2 mins.
- Stir in the noodles. Stir in half the lime juice.
- Share the chicken, veg and noodles between bowls.
1625
kJ
Energy (kJ)
388
kcal
Energy (kcal)
3.3
g
Fat
0.8
g
of which saturates
45.4
g
Carbohydrate
14.1
g
of which sugars
6.5
g
Dietary Fibre
41
g
Protein
2.77
g
Salt
