Chicken teriyaki with udon noodles, pak choi, and sesame.



About a month or so ago, I went through a phase of being completely and utterly obsessed with Wagamamas Amai Udon noodles. I could¬†quite happily¬†have eaten those noodles three times a day with a little pot of kimchi as a snack in between, seven days a week. But since Wagamamas isn’t the cheapest and I’ve been wanting to learn to cook Asian food for a while now, I decided to have a go at making an udon noodle dish myself.

This dish, teriyaki chicken with pak choi, sesame, and udon noodles, has pretty much become my new favourite thing to eat. It does that magic thing of tasting better after it’s been sat around for a while, so can be whipped up in advance and reheated in a pan with an extra splash of soy sauce and sesame oil when it’s needed. Which is great if you need to do what I did, which was make it at about 3pm, take it all outside, make it up on the garden table where the light was best, tinker with it endlessly whilst taking photos, then dump it rather unappealingly in a bowl a few hours later for your partner to eat for dinner. Thank goodness it really did taste so great having been reheated, or my poor Jason’s grumblings about ‘manky blog leftovers’ would’ve been *way* louder ;) (p.s. the ** star thing? My new font doesn’t do italics, sob sob, so the stars will have to do for emphasis instead. Don’t talk to me about it, I’m not quite done mourning my beloved italics.)


This recipe’s adapted from one of Nigella’s. When I grow up, I’d like to be Nigella Lawson, please. But really though, wouldn’t we all? I love how completely, unashamedly flamboyant she is, and that her recipes are absolutely failsafe. I did tinker with this one though, just a little. I’ve done away with 30ml sake (I’m certain noone but Nigella actually has things like sake in their kitchen anyway) and added in a squeeze of lime and a big bunch of pak choi instead (or is it bok choi?). I think it’s delicious.

Juice of half a lime
4x 15ml tablespoons mirin
4x 15ml tablespoons soy sauce
2x 15ml tablespoons soft light brown sugar
2 teaspoons grated fresh ginger
couple of splashes of sesame oil
500g chicken, breasts or thighs
2 heads pak choi, chopped
3 bundles (approximately 250g) udon noodles


1. Mix the lime juice, mirin, soy sauce, brown sugar, grated ginger, and sesame oil in a large dish. Cut up the chicken into bitesize pieces, and add to the dish to marinate. Leave for at least 15 minutes, but the longer the better.

2. Heat up some more sesame oil in a shallow casserole dish (or any pan with a lid) and, using a slotted spoon, take all the chicken out of its marinade and add it to the casserole dish. Cook the chicken gently until opaque on the outside.

3. Pour the marinade over the chicken, allow to bubble, then reduce the heat so it’s at a gentle simmer and cover with the lid. Allow it to cook, with the lid on, for five minutes, or until the chicken is cooked through.

4. Take out the chicken using a slotted spoon and transfer to a foil covered dish to keep warm. Turn the heat right up in the pan and let the sauce bubble away until it becomes dark and syrupy, then add to the chicken.

5. Chop up the pak choi (discarding leaves and root) into roughly one inch chunks. Add to the pan, and cook for a couple of minutes (with a splash of oil, if needed) until tender.

6. Whilst the pak choi is cooking, add the udon noodles to a pan of boiling water. Cook as per packet instructions (usually about 3 minutes or so) and drain.

7. Add the cooked noodles, chicken, and sauce to the pan with the pak choi, and stir until all the noodles are well coated in sauce.

8. Serve immediately with a sprinkle of toasted sesame seeds on top, or leave in the pan to be reheated later on.



P.s. The chicken in this dish could easily (and deliciously!) be replaced with prawns, salmon, or even tofu!

P.p.s. Don’t forget to make the most of the ‘RELAUNCH15′ promo code currently available, allowing you to take 15% off any advertising slot purchased! They’re being snapped quickly, so click here or on the Sponsor tab up top to go and claim yours! :)

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Posted in FOOD, FROM MY HOME TO YOURS, RECIPE, Uncategorized
  • Jenny

    Mmm, that looks really tasty. Great idea to cook it first and then reheat it for dinner if you can. More than one meal in our house has gone cold while Joe tries to quickly snap some blog worthy pictures :)

    • Rosie

      The fact that it reheats so beautifully is maybe my favourite thing about this dish! :)

  • Nicola

    Holy Moly!!! This looks incredible – putting this recipe in my book!! Thank you for my comment, I was going to reply – but you are a noreply commenter :(
    Hope you have a lovely rest of your day and I really can’t wait to try this!

  • Rosie

    I can’t wait to try this. Oh nyom, nyom, nyom! It’s looks just as good, if not better, than anything you’d order in Wagamamas!

    • Rosie

      I’m chuckling about how, with the lack of profile images next to comments on my blog, it totally looks like I’ve left this comment myself! ;) I hope you like the recipe when you try it! I’m craving a bowl right now!

  • Amy

    This looks so good! The photos are making me hungry. I love your comment about “manky blog leftovers!”

  • Rebecca

    Looks yummy! Mine would never look that neat and pretty!

  • Sandy a la Mode

    seriously drooling right now! need to make this!!

    Sandy a la Mode

  • Charlotte

    This sounds amazing, I’ve been obsessed with noodles recently as well, and now I’m desperate to get home and cook that up.

    I’d quite like to be Nigella as well. I can’t believe she’s in her 50s! xx

  • Gillian

    Ooooh yum, this looks so good! I love anything that’s teriyaki flavour, and you really can’t go wrong with a big bowl of noodles! x

  • Jessica Alonso

    Oh man, I just finished my launch and I’m already hungry by looking at your photos.


  • Dilan Dilir – things you remember

    looks so tasty!

  • Jemimah Williams-Rumble

    Teriyaki is my absolute favourite thing in the world! It’s amazing with salmon too (although this is one of my only options, being pescetarian!), but this chicken does look really good!
    It’s lovely with tofu too, but I think that might be one of my own creations, as I’ve never seen teriyaki tofu in a noodle house!

  • andy

    nice ,I really like this one :)

  • Rachael

    This looks so yummy! Will have to give it a go :)
    .. Especially since Wagamamas have taken away the Amai Udon for the summer :( :( :(

  • Vicki

    This looks so delicious! We struggle to buy pak choi where we live. You’d think it was Narnia by the amount of ingredients we just can’t get hold of. I’ll have to hunt some down especially for this though. Seems like a simple meal to make for midweek and I’m sure the boy will love it :)

    Vicki from A Life of Geekery

  • Dan

    This looks delicious, teriyaki is one of my ultimate favourites xx

  • icecrypt

    Fantastic points altogether, you just received a new reader. What may you recommend about your submit that you just made a few days ago? Any sure?

  • Emma

    I am a relatively new reader, and I was reading back through your posts and I found the star thing! I finally understand why you use stars instead of italics! :)

    • Rosie

      Haha, this made me laugh! I was so so sad to lose my beloved italics! Damn font! ;)

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