Description
This Chicken Yaki Udon boasts irresistible flavors from tender chicken, crisp vegetables, and chewy udon noodles, making it an easy, delightful dinner option for food lovers!
Ingredients
Scale
- 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
Instructions
- Prepare the vegetables by slicing the cabbage and julienning the carrot. Clean and trim the shiitake mushrooms, cutting them into bite-sized pieces. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Cook the udon noodles according to package instructions if using dried noodles, then rinse them. If pre-cooked, skip this step.
- In a wok or large pan, heat the vegetable oil and cook the chicken until sealed on the outside. Add the vegetables and the sliced white parts of the green onions, stir-frying for 5-7 minutes until cooked yet still firm.
- Add the udon noodles and green onions to the pan, then pour in the soy sauce, mirin, and dashi stock. Toss everything to combine and heat for 2-3 minutes. Drizzle with sesame oil before serving.
Notes
For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of dashi stock.
Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 3g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg