Chicken Yaki Udon

A white bowl containing Japanese thick wheat udon noodles with colourful vegetables.

4.82 from 27 votes

Quick and easy Japanese yaki chicken udon stir fry recipe made with udon noodles, tender chicken, and savoury soy based stir fry sauce. Add your choice of beef, seafood, pork, minced meat, or vegetables and make it your own style yaki udon at home. Delicious one-pan dinner ready in 20 minutes!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: japanese cuisine

Servings: -3

Calories: 1102kcal

Author: Khin

Equipment

1 Large flat bottom pan Non-stick pan or skillet

Ingredients

Main Ingredients

200 g Boneless Chicken Thigh or breast, cut thin strips/slices ( About 7oz )
400 g Udon Noodles Or 2 servings noodles, pre-cooked udon or fresh/frozen udon ( see details in note )
3-4 Dried shiitake mushroom Rehydrated ( see details in note )
1 Carrot Cut matchstick pieces
½ Onion Cut thin slices
3-4 Cabbage Leaves About 50 gram/1.8oz
2-3 Spring Onion Cut 2" pieces
1 Red chilli pepper Optional, cut thin slices
2-3 tbsp Cooking oil Vegetable or neutral flavour oil

Sauce Ingredients

1 tbsp Oyster Sauce Or vegetarian stir fry sauce
1 tbsp Regular Soy Sauce All-purpose Japanese soy sauce or light soy
2 tsp Dark Soy Sauce
1 tbsp Mirin Japanese rice cooking wine, see details in note
1 tsp Sugar

Chicken Marinade

1 tsp Regular soy sauce All-purpose Japanese soy sauce or light soy
1 tsp Mirin Japanese cooking rice wine

Instructions

Cut chicken into thin strips or slices. Season the chicken with soy sauce and mirin. Mix it well and set it aside.
Blanch the udon in the hot boiling water for 1-2 minutes, strain it, rinse with cold water. Set it aside. ( Or you can prepare by the packet instructions. )
Heat pan over medium high-heat drizzle 1 tbsp of oil and add marinated chicken. Stir fry for 2-3 minutes or until the chicken is cooked through.
Next, add the mushroom, onion, carrot, cabbage, and chilli pepper. Stir fry for another 1-2 minutes.
Place the udon noodles in the pan. Pour the sauce mix over the noodles and combine well with the rest of the ingredients. Cook until the sauce is absorbed and the noodles are cooked through.
Finish with spring onions and make a final quick toss. Transfer to a serving plate and serve immediately.

Notes

Protein - Instead of chicken thigh, you can add chicken breast, beef, pork, shrimp, prawns, scallops, eggs, etc.
Vegetables - You can add extra vegetables like napa cabbage, bell peppers, bok choy, pak choy, snow peas, or fresh mushrooms, etc.
Mirin - is a Japanese cooking wine made from fermented rice and contains a few percentages of alcohol and sugar. It brings extra flavour to the meat and sauces. You can substitute with cooking sake, dry sherry wine, Chinese Shao Xing wine, or rice vinegar.
Soy sauce - Use all-purpose Japanese soy sauce like Kikkoman, Yamasa, Wadakan, etc. Instead of Japanese soy sauce, you can use regular light soy sauce.
Udon - You can swap udon with your choice of thick wheat noodles, egg noodles, or whole wheat noodles.
Do not recommend freezing but leftover chicken udon can be kept in the fridge in an air-tight container for later use. It usually lasts in the fridge for a couple of days.

Nutritional facts are calculated approximately per serving and they can be varied by a number of different factors.

Nutrition