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Bring a pot of water to a boil. Add the Trident Authentic Udon Noodles and cook for a few minutes until tender. Once cooked, drain the noodles and set them aside.

While the noodles are cooking, prepare the vegetables. Chop the onion, broccolini, carrot, and red pepper into bite-sized pieces.

In a large pan or wok, heat a small amount of sesame oil over medium heat. Add the crushed garlic, chopped onion, and lean chicken breast. Cook, stirring occasionally, until the chicken is browned and cooked through.

Add the chopped broccolini, carrot, and red pepper to the pan with the chicken. Add a dash of water to help steam the vegetables. Stir-fry the vegetables until they are tender-crisp.

In a small bowl, combine the soy sauce, dark soy sauce, sweet soy sauce, sweetener, 1/4 cup water, and chilli flakes (to taste). Mix well to create the sauce.

Pour the prepared sauce over the chicken and vegetables in the pan, mixing well to coat everything evenly.

Add the cooked udon noodles to the pan. Toss everything together thoroughly until the noodles are fully coated in the sauce and heated through.

Allow the mixture to simmer for a few minutes, stirring occasionally, until the sauce thickens slightly and clings to the noodles.

Serve hot, garnished with fresh spring onion, sesame seeds, and an additional sprinkle of chilli flakes, if desired.


Bring a pot of water to a boil. Add the Trident Authentic Udon Noodles and cook for a few minutes until tender. Once cooked, drain the noodles and set them aside.

While the noodles are cooking, prepare the vegetables. Chop the onion, broccolini, carrot, and red pepper into bite-sized pieces.

In a large pan or wok, heat a small amount of sesame oil over medium heat. Add the crushed garlic, chopped onion, and lean chicken breast. Cook, stirring occasionally, until the chicken is browned and cooked through.

Add the chopped broccolini, carrot, and red pepper to the pan with the chicken. Add a dash of water to help steam the vegetables. Stir-fry the vegetables until they are tender-crisp.

In a small bowl, combine the soy sauce, dark soy sauce, sweet soy sauce, sweetener, 1/4 cup water, and chilli flakes (to taste). Mix well to create the sauce.

Pour the prepared sauce over the chicken and vegetables in the pan, mixing well to coat everything evenly.

Add the cooked udon noodles to the pan. Toss everything together thoroughly until the noodles are fully coated in the sauce and heated through.

Allow the mixture to simmer for a few minutes, stirring occasionally, until the sauce thickens slightly and clings to the noodles.

Serve hot, garnished with fresh spring onion, sesame seeds, and an additional sprinkle of chilli flakes, if desired.
