Crispy Chicken Udon Stir-Fry with Bok Choy and Ginger

Crispy pan-fried chicken with tender bok choy and udon noodles in a savory soy sauce with ginger and garlic. A quick one-pan dish that is ready in a single pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g Udon noodles
• 300 g Chicken breast fillet
• 2 Stück Bok choy
• 1 Stück Carrot
• 2 Stück Spring onions
• 2 Stück Garlic cloves
• 1 TL Ginger, freshly grated
• 3 EL Soy sauce
• 1 TL Sugar
• 1 TL Sesame oil
• 1 EL Neutral cooking oil

Method

1. Cook the noodles in boiling salted water according to the package instructions until al dente, then drain and let them drain briefly.
2. Cut the chicken breast fillet into thin strips. Separate the bok choy into leaves and stems, cut the carrot into fine matchsticks, slice the spring onions into rings and finely chop the garlic cloves.
3. Heat the cooking oil in a large pan and fry the chicken strips over medium to high heat until golden brown all over, then remove them from the pan.
4. Fry the carrot and bok choy stems in the pan for about two minutes, then add the garlic and ginger and fry for another minute.
5. Add the bok choy leaves, the soy sauce and the sugar and continue cooking for two minutes until the vegetables wilt.
6. Return the noodles and the chicken to the pan, toss everything well and heat for two minutes.
7. Sprinkle with sesame oil and spring onions and serve immediately.