Teriyaki Chicken Udon (20 Minutes)
This is my Teriyaki Chicken Udon and it’s about to become your new favourite noodle soup recipe.
Servings: 2 people
Ingredients
- 1 tomato, chopped into wedges
- 1 onion, sliced
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 4 tablespoon teriyaki sauce
- 3 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 vegetable or chicken stock cube
- 500ml water
- 1 teaspoon cornstarch
- 1 chicken breast
- 2 eggs, whisked
- 300g cooked udon noodles
- 1 spring onion, finely chopped
- Chilli oil for garnish
Instructions
- Place your chicken breast in a pan of boiling water. Leave to simmer for 20 minutes and then remove and set aside.
- Meanwhile, place another saucepan on medium heat, drizzle with a bit of oil and add in your chopped tomatoes, onion, ginger, and garlic. Give everything a good mix and fry for 3 minutes.
- Add in your teriyaki sauce, sesame oil, fish sauce, sugar, and vegetable stock with water. Simmer for 5 minutes and then in a small bowl, combine your cornstarch with 1 tablespoon of warm water. Give it a good mix and then pour it into your soup. It should thicken up the soup slightly giving it a glossy look. Leave to simmer while you shred your chicken.
- Get your poached chicken and shred it using a couple of forks. Once shredded, add to your teriyaki soup.
- Get your whisked eggs and pour them into your soup. Give everything a mix, taste, and adjust to your liking.
- Prepare your udon noodles according to package instructions.
- Place your udon noodles at the base of your bowl and top with the chicken teriyaki soup. Garnish with spring onions and chilli oil, enjoy!