HOT WOK OFFER. 2 x free cookbooks with every wok purchase. Limited time only. SHOP NOW →

HOT WOK OFFER. 2 x free cookbooks with every wok purchase. Limited time only. SHOP NOW →

Pad See Ew Udon Noodles

Pad see ew noodles: total classic, total fave. But what about when that craving hits and – gasp! – you can’t get hold of fresh rice noodles? There’s a way. And spoiler alert… this recipe will get you there.


Pad See Ew Udon Noodles

10 minutes
10 minutes

200g (7 oz) chicken thigh fillets, thinly sliced

3 tbsp Chinese light soy sauce

1 tsp sesame oil

⅛ tsp ground white pepper, plus extra to serve

100g (3.5 oz) Chinese broccoli (gai lan)

2 tbsp vegetable oil

4 garlic cloves, roughly chopped

500g (1 lb) frozen udon noodles*

2 eggs, lightly whisked

2 tsp dark soy sauce

Thai chilli powder, to serve (optional)


Chilli vinegar:

¼ cup white vinegar

1 long red chilli, finely sliced

  • Step 1

    Place the chicken in a bowl along with the light soy sauce, sesame oil and pepper. Give everything a good mix, then set aside to marinate.

  • Step 2

    To prepare the Chinese broccoli, trim the ends from the broccoli stems and discard. Slice through any larger stems lengthways to thin them out, then slice the stems on the diagonal so that they’re in smaller pieces that will cook faster. Cut the leafy parts into large chunks, then keep the stems and the leaves separate on your board.

  • Step 3

    To make the chilli vinegar, combine the ingredients in a small bowl.

  • Step 4

    Bring a large pot of water to the boil.

  • Step 5

    Once the water is almost at a boil, heat 1 tablespoon of the oil in a wok over high heat. Add the chicken and spread it out in the wok. Allow to sear for a minute before tossing it around. Stir-fry the chicken for 1-2 minutes or until almost cooked. Then toss through the garlic. Add the stems of the broccoli and stir-fry them for a minute until the garlic has softened and the stems are tender but still crunchy. At this point you can drop your noodles into your boiling water.

  • Step 6

    Back to your stir-fry. Move everything to one side of the wok, then add the remaining oil into the empty side. Pour in your eggs then, using a spatula, spread them out into an omelette. Once almost set, toss the eggs through the remainder of the stir-fry and add the gai lan leaves to the wok. Stir-fry to mix with the remaining ingredients.

  • Step 7

    At this point, your noodles should be ready. Use tongs to transfer them from the water into your wok. Pour over the dark soy sauce and toss everything until well combined. Divide the noodles among serving bowls. Sprinkle over a pinch of extra ground white pepper. Serve with the chilli vinegar and chilli powder, if using.

  • Notes

    – You can also use 400g (14 oz) pre-cooked shelf-stable udon noodles, 200g (7 oz) dried udon noodles, or 200g (7 oz) dried wide rice stick noodles here (just follow packet instructions to heat them up or cook them before you stir-fry them).

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5.0 out of 5
5.0 out of 5 stars (based on 1 review)
Very good0%
Justine T
August 18, 2023

Easy and so flavoursome!

Thanks Marion. This recipe was super easy and so tasty. I did it with udon noodles but will maybe try pad thai noodles next time to see if that adds even more flavour. Substituted chicken with mushrooms and that worked really well.

Leave your rating and review