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15 minutes
5 minutes
20 minutes
- 200g pkt long-life udon noodles
- 1 small brown onion, cut into thin wedges
- 125g pkt baby corn, halved lengthways
- 1 red capsicum, cut into thin strips
- 1/2 bunch baby bok choy, quartered lengthways
- 250g chicken breast fillets, cut into thin strips
- 100g pkt honey soy sesame chicken flavour infusion paste
- Toasted sesame seeds, to serve
- Place the noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes to separate. Drain before using.
- In a hot wok, stir-fry onion, corn, capsicum, and bok choy in oil for 2 minutes. Transfer to a bowl.
- Mix chicken with infusion paste in a bowl. Stir-fry chicken in a hot wok for 2 minutes until cooked. Add vegetables and noodles, toss to combine.
- Portion the dish into individual serving bowls. Sprinkle generously with sesame seeds before serving promptly.
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