Get dinner on the table in around 20 minutes with this easy stir-fry.


  • 2 x 440g pkts udon noodles
  • 2 tablespoons peanut oil
  • 4 (about 1kg) single chicken breast fillets, thinly sliced across the grain
  • 1 bunch broccolini, cut into 5cm lengths
  • 3 garlic cloves, crushed
  • 2 fresh long red chillies, deseeded, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 1 bunch choy sum, ends trimmed, washed, cut into 8cm lengths
  • 80ml (1/3 cup) kecap manis
  • 2 tablespoons water
  • 1/2 cup fresh Thai basil leaves


  1. Prepare the udon noodles following packet directions.
  2. Meanwhile, heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry for 2-3 minutes or until brown. Transfer to a plate. Repeat with remaining chicken, reheating the wok between batches.
  3. Heat the remaining oil in the wok over high heat. Add the broccolini, garlic, chilli and ginger and stir-fry for 2 minutes or until the broccolini is bright green and tender crisp.
  4. Return chicken to the wok with the noodles, choy sum, kecap manis and water and bring to the boil. Stir-fry for 1 minute or until the choy sum just wilts.
  5. Divide the stir-fry among serving bowls and top with Thai basil leaves. Serve immediately.