Japanese chicken noodle stir-fry

I cooked this dish for both Abby and I whilst I stayed with her in Bairnsdale. – Toby

Servings: 3-4 people

Recipe adapted from: https://www.taste.com.au/recipes/15-minute-japanese-chicken-noodle-stir-fry/dpovw9a5


  • 3 garlic cloves
  • 3cm-piece ginger, peeled
  • 3 brown onions
  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 440g pkt wok-ready udon noodles
  • 60ml (1/4 cup) light soy sauce
  • 60ml (1/4 cup) mirin
  • 2 tablespoons tomato sauce
  • 1 tablespoon caster sugar
  • 1/4 small green cabbage, shredded
  • 2 large carrot, peeled, halved lengthways, thinly sliced
  • White sesame seeds, to sprinkle
  • Sesame oil, to drizzle


  1. finely chop the garlic, ginger and onion
  2. Combine the soy sauce, mirin, tomato sauce and sugar in a small bowl.
  3. Heat a wok over high heat. Add the peanut oil andswirl to coat
  4. Stir-fry the garlic, ginger and onion
  5. add the chicken mince and cook, breaking up any lumps and tossing occasionally, for 7 minutes or until golden.
  6. Meanwhile, place the noodles in a heatproof bowl and cook
  7. Add the cabbage and carrot to the wok. Stir-fry for 1-2 minutes or until the cabbage is slightly wilted.
  8. Drain the noodles and add to the wok along with the soy sauce mixture. Use tongs to toss until combined.
  9. Sprinkle with white and black sesame seeds



  • Don’t overcook the udon noodles

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