Buttery Soy Udon Noodles with Chicken and Sweetcorn

By Sprig Originals ✓ · cooked up in Sprig

A gentle, glossy noodle bowl built for small eaters: thick chewy udon tossed with tender chicken, sweetcorn and grated carrot in a mild butter-soy sauce. It tastes lightly sweet and savoury rather than salty, there is nothing spicy in it, and everything cooks in one skillet in about fifteen minutes. Slurpable noodles do most of the work of getting dinner eaten.

Ingredients

• 14 oz udon noodles (vacuum-packed or frozen)
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 tbsp vegetable oil
• 1 cup frozen sweetcorn
• 1 medium carrot, coarsely grated
• 2 tbsp unsalted butter
• 2 scallions, thinly sliced (optional)

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp honey

Instructions

1. Bring a large pot of water to a boil. Add the udon and cook just until the strands separate and are tender, 2 to 3 minutes for vacuum-packed or 1 to 2 minutes for frozen. Drain in a colander and rinse briefly with warm water so they do not stick.
2. While the water heats, stir the soy sauce, mirin and honey together in a small bowl until the honey dissolves. Set it beside the stove.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, turning once or twice, for 5 to 6 minutes, until lightly golden and cooked through to an internal temperature of 165°F (74°C).
4. Add the sweetcorn and grated carrot and stir-fry for 2 minutes, until the corn is hot and the carrot has softened.
5. Add the drained udon and pour over the sauce. Toss with tongs for 2 minutes, until every noodle is coated and the sauce clings and looks glossy. Drop in the butter and toss for another 30 seconds until it melts into the sauce.
6. Take the pan off the heat, scatter over the scallions if using, and divide between four bowls. Serve right away while the noodles are silky.

Chef's tips

Nutrition (per serving, estimated)

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