Chicken & Radish Udon Stir-Fry with Chimac Caramel Sriracha Sauce

Name: Chicken & Radish Udon Stir-Fry with Chimac Caramel Sriracha Sauce
Ingredients: 400 g skinless chicken thighs (Cut into bite-sized strips); 2 tbsp Neutral oil (sunflower or groundnut); 300 g Udon noodles (vacuum-packed fresh or cooked); 1 1 small bunch radishes (Sliced into thin rounds (leaves reserved if fresh)); 2 Spring onions (Finely sliced); 1 Thumb-sized piece of ginger (peeled and finely grated); 2 cloves garlic (finely chopped); 1 tbsp light soy sauce; A small handful fresh coriander leaves; 2 tbsp light brown sugar; 1 tbsp honey; 1 tbsp dark soy sauce; 2 tbsp Sriracha (or to taste); 1 tbsp rice vinegar; 1 tbsp 1 tbsp gochujang (optional, for depth); 1 tbsp toasted sesame oil

A bold, flavour-packed stir-fry with juicy chicken, crisp radishes, and chewy udon in a glossy caramel Sriracha sauce. Ready in under 30 minutes.

Ingredients

For the stir-fry

400 g skinless chicken thighs Cut into bite-sized strips
2 tbsp Neutral oil (sunflower or groundnut)
300 g Udon noodles (vacuum-packed fresh or cooked)
1 1 small bunch radishes Sliced into thin rounds (leaves reserved if fresh)
2 Spring onions Finely sliced
1 Thumb-sized piece of ginger peeled and finely grated
2 cloves garlic finely chopped
1 tbsp light soy sauce
A small handful fresh coriander leaves

For the Chimac Caramel Sriracha sauce:

2 tbsp light brown sugar
1 tbsp honey
1 tbsp dark soy sauce
2 tbsp Sriracha (or to taste)
1 tbsp rice vinegar
1 tbsp 1 tbsp gochujang (optional, for depth)
1 tbsp toasted sesame oil

Method

Make the sauce

In a small pan over medium heat, melt the sugar with 1 tablespoon of water until it begins to bubble and caramelise lightly (about 2-3 minutes).
Add the honey, soy, Sriracha, rice vinegar, and gochujang if using.
Stir gently and let it thicken slightly (another 1-2 minutes)
Finish with the sesame oil.
Set aside

Cook the chicken

Heat the oil in a wide wok or large frying pan over high heat.
Add the chicken and let it take on colour without moving it too much at first.
After 3-4 minutes, turn and cook through, about 6-8 minutes in total.
Remove to a warm plate.

Stir-fry the vegetables

In the same pan, add a little more oil if needed.
Stir in the ginger and garlic, letting them sizzle for 30 seconds.
Add the radishes and most of the spring onion.
Stir-fry briefly, and the radishes should stay crispy-tender

Combine

Return the chicken to the pan.
Add the noodles, breaking them up gently with tongs or chopsticks.
Pour the caramel Sriracha sauce over the mixture and toss everything together until glossy and hot through (about 2 minutes).

Finish and serve

Scatter with coriander, reserved radish leaves (if fresh and tender), and the remaining spring onion.
Serve immediately, letting the noodles glisten in the spicy-sweet sauce.

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Stir-fried noodles with radishes, zucchini, and fresh herbs on a gray plate

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