When you are cooking for two, noodle dishes like this are especially useful because they deliver a lot of satisfaction in one bowl. The udon has that pleasantly chewy texture that makes a meal feel substantial right away, while the chicken adds protein and the sprouts stop the dish from becoming too soft or heavy. The contrast between tender noodles and crisp vegetables does a lot of the work here.
In this Udon Noodles with Chicken & Bean Sprouts, the udon noodles and the bean sprouts almost look the same. Once you’ll take a bite, you will find out that your eyes deceived you. The been sprouts are crunchy; they’re not cooked, but blanched. The curry and the soy sauce, give the dish an oriental flavor. The celery leaves are just the finishing touch it needs, adding a hint of fennel and anise.
This is the sort of small-batch dinner that fits naturally into real life. It’s an Italian-type dish, inspired by Asian ingredients and flavors. It comes together quickly, tastes like a proper meal, and does not leave you with a giant pan full of leftovers. Udon Noodles with Chicken and Bean Sprouts is warm, easy, and exactly the kind of practical recipe that still feels enjoyable to eat.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Udon noodles
- Chicken breast
- Curry powder
- Celery leaves
- Green onions
- Bean sprouts
- Sambal oelek
- Soy sauce
How to Make Udon Noodles with Chicken & Bean Sprouts
Step 1 – Cook the Udon noodles according to the directions on the packaging. Drain and reserve some of the water.
Step 2 – Cut the chicken fillets in small cubes, season with salt, pepper and curry powder.
Heat the oil and cook the chicken for approx. 3 minutes.
Step 3 – Add celery leaves, spring onions and cook another 2-3 minutes.
Add 1 tablespoon of water and toss everything.
Step 4 – Add bean sprouts, sambal oelek and soy sauce and toss again until warm.
- Add the udon noodles and sprinkle with some chopped celery leaves.
Udon Noodles with Chicken & Bean Sprouts
Pin Recipe Facebook Share by TextIngredients
- 4 ounces Udon noodles
- 8 ounces chicken breast fillet
- 1/2 teaspoon curry powder
- salt and pepper
- 1 tablespoon celery leaves, chopped + extra for garnish
- 3 spring onions
- 4 ounces bean sprouts
- 1 tablespoon sunflower oil
- 1/2 teaspoon sambal oelek
- 1 tablespoon soy sauce
Instructions
- Cook the Udon noodles according to the directions on the packaging. Reserve some of the water and drain.
- Cut the chicken fillets in small cubes, season with salt, pepper and curry powder.
- Chop the celery leaves.
- Clean the spring onions and cut them in thin slices, from the bottom up, until the onion becomes tougher.
- Wash the bean sprouts and pour boiling water over the sprouts. Immediately followed by cold water and allow to drain.
- Heat the oil and cook the chicken for approx. 3 minutes.
- Add celery leaves, green onions and cook another 2-3 minutes.
- Toss everything, if you need to add any noodle water, do it now.
- Add bean sprouts, sambal oelek and soy sauce and toss again until warm.
- Add noodles, mix and divide over 2 dishes and sprinkle some with celery leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
if you want to have a ready supply of celery leaves, get some seeds for celery herb/leaf plants, easy to grow, can be grown in pots, seems to be a perennial
Hi Graham; You’re so right and I have been playing with the idea of growing veggies and herbs from seed, just didn’t get around doing it – yet.