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Chicken Yaki Udon Recipe

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3.8 from 10 reviews

Chicken Yaki Udon is a quick and flavorful Japanese stir-fry dish featuring tender chicken, fresh vegetables, and chewy udon noodles tossed in a savory soy-based sauce. Perfect for a delicious weeknight meal, this recipe balances umami from soy and dashi with the slight sweetness of mirin, all stir-fried to perfection in a wok or large pan.

Ingredients

Noodles

  • 300g/10oz pre-cooked udon noodles (or 150g/5oz dried udon noodles)

Protein

  • 2 chicken breasts, cut into bite-sized pieces

Vegetables

  • 100g/1 cup white cabbage, sliced
  • 100g/1 cup shiitake mushrooms or button mushrooms, trimmed and cut into bite-sized pieces
  • 1 carrot, julienned (cut into thin matchsticks)
  • 3 green onions, green parts cut into 2-inch pieces, white parts sliced thinly

Sauces & Oils

  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp mirin (or dry sherry)
  • 1 tbsp tsuyu/dashi stock (or Worcestershire sauce)
  • 1 tsp sesame oil (optional, for finishing)
  • Salt and pepper to taste

Instructions

  1. Prep the vegetables and chicken. Finely slice the white cabbage, julienne the carrot into thin matchsticks, and trim the shiitake mushrooms by removing stems if large, or trimming small stems. Cut mushrooms into bite-sized pieces or leave small ones whole. Then, cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
  2. Cook the noodles if needed. If using dried udon noodles, cook them following the package instructions, then rinse under cold water to stop cooking. If using pre-cooked noodles, skip this step.
  3. Cook chicken and vegetables. Heat vegetable oil in a wok or large pan over medium-high heat. Add the chicken pieces and cook until they are sealed and lightly browned on the outside. Add the prepared vegetables along with the white parts of the green onions, stir-frying for 5 to 7 minutes until the vegetables are cooked but still firm and slightly crisp. The vegetable volume will reduce by about half.
  4. Add noodles and sauce. Add the cooked udon noodles and green parts of the green onions to the pan. Pour in the soy sauce, mirin, and tsuyu/dashi stock. Toss everything together to combine well and heat through for 2 to 3 minutes, allowing the flavors to meld.
  5. Finish and serve. Drizzle the optional sesame oil over the stir-fry before serving for an extra layer of aroma and flavor. Serve hot immediately.

Notes

  • Use pre-cooked udon noodles for a quicker meal; if using dried noodles, make sure to rinse well after boiling to prevent stickiness.
  • Shiitake mushrooms add more depth of flavor, but button mushrooms are a convenient substitute.
  • Mirin adds a mild sweetness, but dry sherry can be used as an alternative if mirin is unavailable.
  • Adjust seasoning with salt and pepper depending on your soy sauce’s saltiness.
  • Sesame oil is optional but recommended for finishing to add a nutty aroma.
  • This dish can be customized by adding other vegetables like bell peppers or snap peas for extra crunch.
  • Use a wok or a large skillet to ensure even stir-frying and to keep ingredients from steaming.

Find it online: https://dishcooks.com/chicken-yaki-udon-recipe/