The satisfyingly chewy texture of udon noodles complements pan-fried chicken and tender zucchini in this fast yaki udon that comes together in what can only be described as a flash in the pan. Coated in a sweet and sticky teriyaki sauce, this bowl of slurpable flavour is a certified dinner winner.
Boil the kettle in preparation for step 2. Heat vegetable oil in frypan over medium-high heat. Add chicken, season with salt and pepper and cook for 6–7 minutes or until golden brown and almost cooked through. While chicken is cooking, continue with step 2.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and set aside.
Halve zucchini lengthwise and thinly slice into half-moons. Peel and crush garlic. Thinly slice spring onion, keeping the white and green parts separate.
Add zucchini to pan and season with salt and pepper. Cook, stirring, for 2–3 minutes or until starting to soften. Add garlic and white spring onion and cook for 30 seconds or until softened and fragrant.
Place teriyaki sauce, sesame oil and 40ml (2 tablespoons) water in a small bowl and mix to combine. Add to pan with spinach and noodles and cook, stirring, for 1–2 minutes or until noodles have warmed through and spinach has wilted.
Divide chicken yaki udon between bowls and sprinkle with green spring onion to serve.