Chicken Udon Noodles

Chicken Udon Noodles

Recipe by Cooking with Alisha

Serves 4-5


  • 1kg chicken tenderloins cut into strips
  • 2 x 270g Hakubaku organic udon noodles
  • 2x broccoli heads cut into florets
  • 3 x carrots peeled and cut into thin strips
  • 1 capsicum cut into thin strips
  • 100 grams snow peas cut into thin strips
  • 1 large onion cut into thin strips
  • 2 garlics crushed
  • 1/2 cup kecap manis
  • 1/2 cup hoisin sauce


1. Fill a large pot of water and bring to a boil. Add in noodles according to packet instructions.

2. While the noodles are cooking, in a RACO Bravo Open Stirfry on a medium heat, add in a splash of oil. Add in chicken and crushed garlic and cook until chicken has cooked through and turned golden. Remove from stir fry and set aside.

3. In the same stir fry, add in carrots, snow peas, onion, capsicum, and broccoli, and cook for about 5 minutes until slightly softened. Add chicken back into the stir fry and cook for another 2 minutes.

4. Drain noodles from pot and add directly into your stir fry.

5. Pour in kecap manis and hoisin sauce and toss until sauces have combined well with noodles.

For best results, use a RACO Bravo Stirfry.

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