Name: Chicken Yaki Udon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 300g/10oz pre-cooked udon noodles or 150g/5oz dried; 1 tbsp vegetable oil; 2 chicken breasts; salt and pepper to taste; 100g/1 cup white cabbage, sliced; 100g/1 cup shiitake mushrooms or button mushrooms; 1 carrot, julienned; 3 green onions, green parts cut in 2 inch pieces, white parts sliced; 2 tbsp soy sauce; 2 tbsp mirin or dry sherry; 1 tbsp tsuyu/dashi stock or worcestershire sauce; 1 tsp sesame oil, optional

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Chicken Yaki Udon is a delightful dish bursting with flavors and textures. This Japanese stir-fried noodle dish combines chewy udon noodles with tender pieces of chicken, vibrant vegetables, and a savory-sweet sauce that leaves your taste buds dancing in delight. Each bite carries the lovely freshness of veggies and the umami richness of soy sauce, making it a perfect dish any time of the week.

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I first discovered Chicken Yaki Udon during a trip to town where a cozy little restaurant introduced me to the joys of Japanese cuisine. The way the noodles absorbed the sauce, combined with the crunch of vegetables, was something I craved to recreate at home. It’s not only quick and easy, but it’s also a budget-friendly option that can feed the whole family. Whether you’re looking for a weeknight meal or something to impress your friends, this recipe will not disappoint. Trust me, once you try it, you’ll start adding it to your regular rotation!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Yaki Udon
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Yaki Udon

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it a lifesaver on busy nights.
Irresistible Flavor: A delectable combination of savory soy, sweet mirin, and toasty sesame oil that creates a mouthwatering taste.
Eye-Catching Appeal: The colorful mix of vegetables makes for a visually stunning dish.
Flexible Serving: Perfect for dinner, lunch, or even as a hearty snack any time of day.
Diet-Friendly Options: Substitute chicken with tofu or mushrooms for a vegetarian-friendly meal.

Ingredients You’ll Need

300g/10oz pre-cooked udon noodles: These thick noodles provide a chewy texture that’s essential for a satisfying meal. If you’re using dried noodles, about 150g/5oz should work just fine—make sure to rinse them after cooking.
1 tbsp vegetable oil: Essential for frying the chicken and veggies. Any neutral oil works, but you can also use sesame oil for added flavor.
2 chicken breasts: Cut into bite-sized pieces. They add protein and a savory element; you could also swap with shrimp or tofu.
Salt and pepper to taste: Simple seasonings that enhance the chicken’s flavor.
100g/1 cup white cabbage: Adds a lovely crunch and sweetness; feel free to substitute with bok choy if you have it on hand.
100g/1 cup shiitake mushrooms or button mushrooms: Mushrooms introduce an earthy essence to the dish. Shiitake brings a deeper flavor, but any mushrooms would be great.
1 carrot, julienned: Carrots add color and a bit of natural sweetness; cut them into matchsticks for the best texture.
3 green onions: Cut the green parts into 2-inch pieces for garnish, while the white parts will be sautéed for enhanced flavor.
2 tbsp soy sauce: This salty seasoning is essential for umami flavor; you can use low-sodium soy sauce to control saltiness.
2 tbsp mirin, or dry sherry: Adds a touch of sweetness; mirin is traditional but sherry works well too if you don’t have it.
1 tbsp tsuyu/dashi stock, or Worcestershire sauce: This adds an additional depth of flavor; dashi is the traditional Japanese choice.
1 tsp sesame oil, optional: While optional, a drizzle before serving gives a rich nutty aroma that complements the dish beautifully.

How to Make Chicken Yaki Udon

Prepare the vegetables: Finely slice the cabbage and cut the carrot into thin matchsticks. For the shiitake mushrooms, remove the stems from larger ones as they can be woody, then trim the stems from smaller ones. Cut the mushrooms into bite-sized pieces or leave the small ones whole. Now, chop the chicken breasts into bite-sized pieces and season well with salt and pepper.

Cook the udon noodles: If you’re using dried udon noodles, cook them according to package instructions, and don’t forget to rinse them well in cold water to stop the cooking process. If you have pre-cooked udon, you can skip this step as they are ready to go.

Stir-fry the chicken: Heat the vegetable oil in a wok or a large pan over medium-high heat. Add the seasoned chicken and cook until it’s sealed on the outside, about 4-5 minutes. The chicken should turn golden brown.

Add the vegetables: Toss in the sliced cabbage, shiitake mushrooms, julienned carrot, and the white parts of the green onions. Stir-fry everything together for about 5-7 minutes until the vegetables are tender but still vibrant and slightly firm.

Integrate the noodles: Add the cooked udon noodles and the green onion tops to the pan. Pour in the soy sauce, mirin, and dashi or Worcestershire sauce. Stir everything to combine and ensure the noodles are heated through, about 2-3 minutes.

Finish with sesame oil: Just before serving, drizzle the sesame oil over the dish for that finishing touch. It enhances the flavor and aroma, making it even more enticing.

Storing & Reheating

To store leftovers, let the Chicken Yaki Udon cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to freeze this dish, place it in a freezer-safe container, and it will last for about 3 months. When you’re ready to enjoy it again, simply reheat in a pan over medium heat, adding a splash of water or soy sauce to restore the moisture for about 5-7 minutes. Note that the texture might soften slightly when reheated, but the flavors will still be delicious!

Chef’s Helpful Tips

Avoid overcrowding the pan when cooking the chicken; this ensures it gets a nice sear rather than steaming.
Always taste and adjust the seasoning before serving. A little extra salt or soy sauce can make a big difference.
For added crunch, consider tossing in a handful of bean sprouts just before serving.
Feel free to mix up the vegetables based on what you have on hand. Bell peppers, snap peas, or even broccoli work well.
Make extra sauce by doubling the soy sauce and mirin if you prefer a bit more flavor to soak into the noodles.

It’s hard not to love a dish that’s quick, delicious, and customizable like Chicken Yaki Udon. This recipe is not just about following steps; it’s a delightful experience each time you prepare it! Take joy in the vibrant colors, the savory aromas, and, of course, the taste.

Recipe FAQs

Can I make Chicken Yaki Udon vegetarian?

Absolutely! Simply replace the chicken with tofu or additional vegetables like bell peppers, zucchini, or tempeh for a delicious vegetarian option. Just make sure to adjust cooking times based on what you choose.

How can I add more protein to this dish?

If you’d like more protein but want to keep it light, consider adding edamame or even shrimp, which cook quickly and pair well with flavors. Both options are easy to incorporate into the stir-fry.

What should I serve with Chicken Yaki Udon?

This dish is quite filling on its own, but if you want to round out the meal, serve it with a light cucumber salad or some steamed dumplings on the side for an enjoyable combination.

Can I use different noodles?

While udon noodles are traditional, you can experiment with other types like soba or even rice noodles. Adjust cooking times accordingly to ensure they cook perfectly!

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