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Chicken Udon Noodles

Chicken Udon Noodles

This Chicken Udon Noodles recipe is easy to follow and results in a flavorful, comforting dish that’s perfect for a quick weeknight dinner or a cozy meal anytime. Enjoy!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 Servings
Calories 381 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sake or rice wine
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1- inch piece ginger minced
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 2 cups baby spinach or bok choy
  • 2 packs 7-8 ounces each fresh or frozen udon noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon mirin or rice wine optional
  • 1 cup chicken broth
  • 2 green onions sliced
  • Sesame seeds for garnish
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Instructions
 

  • Marinate the Chicken:
    In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 tablespoon sake or rice wine, and 1 tablespoon cornstarch. Mix well and let it marinate for about 10-15 minutes.
  • Cook the Udon Noodles:
    If using fresh udon noodles, boil them according to the package instructions, usually for 2-3 minutes. If using frozen noodles, cook them a bit longer, about 5-6 minutes. Drain and set aside.
  • Stir-Fry the Chicken:
    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and slightly browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  • Cook the Vegetables:
    In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, garlic, and ginger, and stir-fry for about 1-2 minutes until fragrant.
    Add the carrot and red bell pepper, and continue to stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
  • Combine Ingredients:
    Return the cooked chicken to the skillet. Add the baby spinach or bok choy and stir-fry for another 1-2 minutes until the greens are wilted.
  • Add the cooked udon noodles to the skillet.
  • Make the Sauce:
    In a small bowl, mix together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon mirin (if using), and 1 cup chicken broth.
    Pour the sauce over the noodle mixture in the skillet. Toss everything together until well combined and the noodles are heated through, about 2-3 minutes.
  • Serve:
    Divide the chicken udon noodles into bowls. Garnish with sliced green onions and sesame seeds.
    Serve hot and enjoy your delicious chicken udon noodles!

Notes

  • Noodle Options: If you can't find udon noodles, you can substitute with other thick noodles like soba or even spaghetti in a pinch.
  • Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or broccoli based on your preference and availability.
  • Spice It Up: Add a little chili paste or sriracha for a spicy kick.
  • Make Ahead: You can marinate the chicken and prepare the vegetables in advance to save time.
Keyword Chicken Udon Noodles