Chicken Yaki Udon
Chicken Yaki Udon features thick udon noodles with sweet, garlicky and savory sauce. It is a filling meal complete with veggies, and tender chicken! If you love asian noodles, try also Easy Pancit canton, and Pork Chow Mein.
You know that craving for a sweet-savory combination; for a thick, flavorful sauce that comes along with every slurp of thick, tasty noodles; It’s definitely a call for chicken yaki udon- and is one that I am more than happy to answer!
I love how this noodle dish looks very special and elaborate like you spent a great deal of effort making it, when in fact, it is basically a simple stir fry, and it can be done in less than an hour.
Pointers and Tips
- I used frozen udon noodles. The package instruction is to cook it frozen in boiling water for 1-2 minutes , or until tender. You can also use fresh udon noodles, or the dried variety. Make sure to follow the preparation instructions in the package.
- Chicken Yaki Udon includes a medley of vegetables. I used bell pepper, cabbage, carrots, mushrooms ad green onions. Know that you can change up the veggies here. Bokchoy, Zucchini, broccoli, it is really up to you. Just use ones that are easily cooked in a stir fry.
- The chicken is first marinated in a seasoned sesame oil mix, and coated with cornstarch. This will give the chicken pieces not only a great flavor, but a velvety, tender finish.
Let’s Make It!
Cook the noodles according to your package instructions. Marinate your chicken pieces.
Combine your sauce ingredients in a small bowl. Cook the Chicken in the wok or a large skillet over medium heat until browned and cooked through. Transfer this to a plate and set aside.
Sauté your garlic and onion over medium heat. Add in the cabbage and carrots and cook, tossing frequently, until tender-crisp.
Add the chicken, along with mushrooms and bell pepper. Cook and toss for a few minutes more.
Now add the noodles, and half of the sauce. Toss to distribute. Then add the sauce gradually and tossing each time. You may or may not need all the sauce. It is okay if the sauce is a bot much. It will be absorbed eventually.
Season this as needed. Add the green onions and you are done! Serve this immediately with garnish of your choice. Sesame seeds, more chili flakes and a drizzle of hot sauce or sriracha!
If you are looking for more stir fries, check out Beef Teriyaki with Broccoli, and Sugar Snap Peas Stir Fry with Quail Eggs.
Chicken Yaki Udon
Equipment
- 1 1 large wok affiliate link!
Ingredients
- 35 oz Udon noodles frozen (see note)
Chicken
- 1 lb chicken breasts anout 2 large pieces, cut into bite size pieces
- ½ tbsp sesame oil
- 1 tbsp cornstarch
- ½ tsp salt
- ¼ tsp pepper
Sauce
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 3 tbsp liquid honey
- 2 tbsp mirin
- 2 tsp red chili flakes
Stir Fry
- 2-3 tbsp canola oil or olive oil
- 3 cloves garlic minced
- 1 medium onion sliced thinly
- 2 cups shredded cabbage
- 1 medium carrot cut into match sticks
- 2 cups sliced mushrooms white or cremini
- 1 small red bell pepper cut into strips
- 3 stalks green onion
Instructions
- Cook the udon noodles according to package instructions. Mine says to cook them from frozen in boiling water for 1-2 minutes. It should be tender and separated. Drain and set aside.
- In a bowl, add the chicken pieces. Add the oil and toss to distribute. Add the salt and pepper and toss once more. Coat every thing with cornstarch. Let this sit while you prepare the rest of the ingredients.
- Combine all the sauce ingredients in a bowl. Set aside.
- Heat 2 tbsp of oil in a large wok until the wok is hot and a bit smoky. Add the chicken and cook until browned, and cooked through, tossing frequently. Transfer to a plate.
- Add 1 more tbsp of oil in the wok as needed. Add the onion and garlic and cook until softened and aromatic. This doesn't take long. Add the cabbage and carrots. Cook, tossing frequently until tender yet still crisp. If you want tender cabbage, you will have to cook it longer until the cabbage lose its volume significantly. Add the mushrooms, chicken and bell pepper. Toss and cook for a little longer.
- Add the noodles. Add half of the sauce and toss to distribute. Now at this point, add the sauce gradually, toss everything to see how much more you need. It is okay if it looks a bit much, the noodles will absorb it eventually. Season with salt and pepper as needed.
- Add the green onions. Turn off heat. Serve and top with sesame seeds or more chili flakes if desired.
Simple easy meal!
Fave easy meal!
Our easy noodle dish!