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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Quick Chicken & Peanut Udon

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When you’re short on time (hello, weeknights!) but in need of big, full-on flavour, look no further than these peanutty, comforting stir-fried udon noodles. My handy shortcuts will get this family-friendly dinner on the table in less than 15 minutes. 

WATCH THIS RECIPE

QUICK CHICKEN & PEANUT UDON

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

400g (14 oz) pre-cooked packaged udon noodles

5 spring onions (scallions)

4 tbsp vegetable oil

2 tsp ground Sichuan peppercorns or 1 tsp ground black peppercorns

2 tsp chilli powder

2 whole star anise

4 garlic cloves, finely chopped

1 tbsp finely grated ginger

500g (17.6 oz) chicken mince

1 cup chicken stock

¼ cup light soy sauce

1½ tbsp smooth peanut butter

1 tbsp white vinegar

1 tbsp cornflour (cornstarch) mixed with 1 tbsp water

1 tbsp sesame oil

Steps

To prepare the noodles, bring a large pot of water to the boil. Add the noodles and let them soak for about a minute. Then use tongs to gently shake the noodles apart. Drain and set aside for later.

To prepare the spring onions, finely chop the pale part and set aside. Then finely sliced the green parts and keep those separate.

Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant. Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked. Then stir through the chicken stock, soy sauce, peanut butter and vinegar. Simmer for about 4-5 minutes to allow the flavours to infuse. Remove and discard the star anise. Stir through the cornflour mixture. Simmer for a further minute or until the sauce has thickened. Then toss through the cooked noodles. Remove from heat and toss through the sesame oil. Divide among serving bowls and top with the green part of the spring onions.

Note Icon

Notes:

– You can substitute chicken, beef or turkey mince.

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