Garlic Chilli Udon Noodles

by Chloe Johnson-19 January 2026Medium

Prep Time10 min

Cook Time20 min

Total Time30 min

Servings1

brittanymccrystal on January 18, 2026: “Garlic Chilli Udon noodles 403 calories | 35g protein Ingredients: - 400 g Trident Authentic Udon Noodles - 300 g Chicken Breast (Woolworths) - 20 g Crushed Garlic (Just Garlic) - 200 g Broccolini - 1 Large Carrot - 1 Red Pepper - 0.5 Whole Onion - 0.5 tablespoon Sesame Oil - 3 tablespoons Soy Sauce (Dragon) - 3 tablespoons Dark Soy Sauce (Tesco) -1 tsp sweet soy sauce -1 tsp sweetener -chilli flakes Method: 1. Begin by bringing a pot of water to a boil. Add the Trident Authentic Udon Noodles and cook for a few minutes until tender. Once cooked, drain and set aside. 2. In a pan, heat a small amount of sesame oil over medium heat. Add the crushed garlic, chopped onion, and lean chicken breast, cooking until the chicken is browned and cooked through. 3. Chop the broccolini, carrot, and red pepper into bite-sized pieces, then add them to the pan. Add a dash of water and Stir-fry the vegetables until they are tender. 4. In a bowl, combine the soy sauce, dark soy sauce, sesame oil, sweet soy sauce, 1/4 cup water, chilli and sweetener. Pour this sauce over the chicken and vegetables, mixing well. 5. Add the cooked udon noodles to the pan, tossing everything together until the noodles are coated in the sauce and heated through. 6. Allow the mixture to simmer for a few minutes until the sauce thickens and clings to the noodles. 7. Serve hot, garnished with fresh spring onion, sesame seeds, and a sprinkle of chili flakes, if desired. #viral #fatloss #food #healthy”.

Imported RecipeOriginally from: www.instagram.com

Method

0
Begin by bringing a pot of water to a boil. Add the Trident Authentic Udon Noodles and cook for a few minutes until tender. Once cooked, drain and set aside.
1
In a pan, heat a small amount of sesame oil over medium heat. Add the crushed garlic, chopped onion, and lean chicken breast, cooking until the chicken is browned and cooked through.
2
Chop the broccolini, carrot, and red pepper into bite-sized pieces, then add them to the pan. Add a dash of water and stir-fry the vegetables until they are tender.
3
In a bowl, combine the soy sauce, dark soy sauce, sesame oil, sweet soy sauce, 1/4 cup water, chilli and sweetener. Pour this sauce over the chicken and vegetables, mixing well.
4
Add the cooked udon noodles to the pan, tossing everything together until the noodles are coated in the sauce and heated through.
5
Allow the mixture to simmer for a few minutes until the sauce thickens and clings to the noodles.
6
Serve hot, garnished with fresh spring onion, sesame seeds, and a sprinkle of chili flakes, if desired.