2 In Pasta and Noodles

Udon Noodles with Chicken and Bean Sprouts

One of my recipes I like, but don’t make very often, due to the absence of celery leaves is Udon Noodles with Chicken and Bean Sprouts.

Close-up picture of Udon Noodles with Chicken and Bean Sprouts

Earlier this week, when I was in the grocery store, some of my fellow shoppers looked at me puzzled “what’s going on with her”? I found celery leaves ….. finally. Nobody sells celery leaves around here, so when I saw a bundle of celery stalks with leaves, basically one that wasn’t cleaned very well, I did a little fist pump ‘yes, finally’, ‘caramba’.

Clearly, my happy dance was a little louder than I wanted; the next thing I know, people staring at me, while I hold a bundle of celery stalks, with a question all over their faces, ‘what is the big thing here? Celery? Hard to explain, I felt a little silly, but then again, to quote Seal in 1991 “we’re never gonna survive, unless we are a little crazy”.

Picture of Udon Noodles with Chicken and Bean Sprouts, top down

In this Udon Noodles with Chicken and 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 Noodle recipe is an Italian-type dish, inspired by Asian ingredients and flavors.

Udon Noodles with Chicken and Bean Sprouts
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Udon Noodles with Chicken and Bean Sprouts

Author: Marinka
Asian style pasta; Udon Noodles, chicken, curry, bean sprouts and celery leaves. Totally different than most Italian pasta recipes, in flavor.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
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Servings: 2 people


  • 4 ounces Udon noodels
  • 8 ounces chicken breast fillet
  • 1/2 teaspoon curry powder
  • salt and pepper
  • 4 sprigs celery leaves
  • 3 spring onions
  • 4 ounces bean sprouts
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon chili paste
  • 1 tablespoon soy sauce


  • Cook the Udon noodles according to the directions on the packaging. Drain.
  • Cut the chicken fillets in small cubes, season with salt, pepper and curry powder.
  • Cut the celery leaves fine.
  • Clean the spring onions and cut them in thin slices, from the bottom up, until the onion becomes tougher.
  • Wash the bean sprouts and poor a kettle of boiling water of the sprouts. Drain.
  • Heat the oil and cook the chicken for approx. 3 minutes.
  • Add celery leaves, spring onions and cook another 2-3 minutes.
  • Add 1 tablespoon of water and toss everything.
  • Add bean sprouts, noodles, chili paste and soy sauce and toss again until warm.
  • Divide over 2 dishes and sprinkle some with celery leaves.


Calories: 432kcal | Carbohydrates: 48g | Protein: 34g | Fat: 11g | Fiber: 3g
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  • Reply
    June 3, 2018 at 11:10 am

    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

  • Reply
    June 3, 2018 at 2:10 pm

    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.

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