Yaki Udon

This delicious and savory Yaki udon or easy Japanese stir-fried udon noodle recipe can be made in under 15 minutes! Yaki chicken udon noodles is a simple one-pan recipe that is loaded with vegetables and tossed in an umami-rich stir fry sauce for a delicious well balanced meal.

Course Lunch & Dinner Recipes, Main Course

Cuisine Japanese

Keyword Chicken udon, Chicken yaki udon, easy udon recipe, fried udon, Japanese noodle dish, Japanese noodles, Japanese udon noodles, udon noodle recipe, udon noodle stir fry, udon noodles, udon stir fry recipe, yaki chicken udon, yaki udon, yaki udon noodles, yaki udon sauce, yakiudon

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 688kcal

Author Megan

Equipment

Ingredients

Stir Fry

8 oz chicken breast thinly sliced
1 lb udon noodles frozen
½ yellow onion sliced
3 cloves garlic minced
½ cup carrot julienned
4 shiitake mushrooms stems removed and sliced
1 cup cabbage sliced
3 green onions cut into 2 inch pieces

Garnish

Toasted sesame seeds
1 Green onion diced for garnish

Yaki Udon Sauce

1 tablespoon dark soy sauce
½ tablespoon light soy sauce maybe
2 tablespoon oyster sauce
1 tablespoon mirin
1 tablespoon brown sugar packed
1 tablespoon sambal chili paste

Instructions

Prep

Season the protein. Thinly slice the chicken and season with salt and pepper. Set aside.
Prepare the noodles. If using dry udon, prepare the noodles according to the package instructions. If using frozen udon, blanch the udon for 40-60 seconds or until the noodles are loosened. Rinse, transfer to a plate and set aside.
Mix the sauce. In a small mixing bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, mirin, brown sugar, and sambal chili sauce. Set aside.

Stir Fry.

Cook the chicken. Add cooking oil to a large skillet or wok on medium high heat. Once the pan is hot add the chicken and cook for 3 minutes or until cooked through. Remove and set aside.
Add aromatics and vegetables. Then add the sliced onion and minced garlic and sauté until fragrant and lightly browned about 2-3 minutes. Next add the carrots, mushrooms, cabbage and green onions. Continue to sauté for 3-4 minutes or until the vegetables have softened.
Add udon noodles, chicken, and sauce. Add the softened udon noodles and chicken and toss to combine for about 30 seconds. Lastly, add the yaki udon sauce and toss until everything is evenly coated.
Serve. Serve immediately and garnish with sesame seeds and diced green onion. Enjoy!

Notes

Use frozen udon noodles. Frozen udon noodles are the best option that creates the best-tasting results. Be careful to not overcook them when you blanch them in the water. Remove the udon noodles as soon as they separate from each other, it should be no longer than 1 minute.
Prepare the yaki udon sauce and vegetables in advance. Once you begin stir-frying the Japanese udon recipe, everything will move pretty quickly. I recommend having the noodles cooked, all the vegetables prepped and the sauce mixed before you begin cooking.
Separate the noodles before adding them to stir fry. Before tossing the noodles into the hot pan, make sure to separate the noodles to prevent them from sticking. To loosen them after they have been blanched, simply run cold water through the noodles and carefully loosen them with your hands.
Use a wok! I highly recommend using a wok to cook your udon stir fry. It will provide you with even heat throughout the wok and give you a nice crispy char and caramelization on your noodles.
Storage Instructions: This yakiudon recipe is best served immediately but also makes great leftovers since it reheats really well. You can store any leftover chicken yaki udon in an airtight container in the refrigerator for up to 4 days.
To reheat, you can microwave or cook on the stove on medium heat until warm.

Nutrition