Thai Chilli Chicken with Udon Noodles and Coriander

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Thai Chilli Chicken with Udon Noodles and Coriander 542a2adefbc0335c3026a8cb_soba.png

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540g Hakubaku udon noodles
600g Chicken fillets (cut into 1cm strips)
250g Baby bok choy (quartered lengthwise)
4 small Onions (cut into thin wedges)
2tsp Sesame oil
2 cloves Garlic (crushed)
2 Fresh red Thai chillies (finely sliced)
2tbsp Kecup manis
1tbsp Oyster sauce
1tbsp Fish sauce
1tbsp Palm sugar (grated)
1/4 cup Fresh coriander (roughly chopped)
2 Spring onion (finely sliced)
1tsp Olive oil

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Recipe By: Hakubaku

Serves 4 adults


Fresh thai chillies let you make this as hot as you wish


Heat the olive oil in a wok, then stir-fry spring onion until golden brown and crisp.
Drain on absorbent paper, then set aside.

Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Set aside.

Heat the sesame oil in a wok, then add the chilli and garlic and stir-fry until fragrant.
Add the chicken strips and stir-fry until lightly browned.
Add the bok choy and onion wedges and stir-fry until the onion is soft and the chicken is cooked through.
Add the sauces, kecap manis and sugar, along with the noodles. Gently stir to combine.
Remove from heat, then add coriander and gently toss to combine.

Divide stir-fry between 4 deep serving bowls.
Garnish with a sprinkling of fried spring onion
Serve immediately.