Yaki Chicken Udon

Chicken Yaki Udon is a Japanese stir fried udon noodles recipe loaded with juicy chicken, crisp vegetables, and a savory sauce. Yaki Chicken Udon requires just one pan and is ready in only 20 minutes. It's one of the most popular Stir Fry Recipes.

Course Dinner, Lunch

Cuisine Asian

Keyword 30 Minute Meals, Stir Fry Recipe, Udon Noodle

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 484kcal

Author Darcey Olson

Cost $10

Ingredients

13-15 oz udon noodles
1 tbsp canola or vegetable oil
½ lb ground chicken
2 cloves garlic, finely minced
4 oyster or shiitake mushrooms, thinly sliced
2 green cabbage leaves, shredded
½ yellow onion, thinly sliced
2 stalks green onions, thinly sliced

SAUCE

2½ Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp Mirin or beef stock
2 tsp brown sugar
½ tsp rice wine vinegar
½ tsp chili sauce or Sriracha

Instructions

Add all the sauce ingredients to a small mixing bowl and whisk to combine. Set aside.
Bring a large pot of water to a boil.
Using Frozen Udon Noodles? Add the noodles to the boiling water for 2-3 minutes. Do not overcook.
Using Vacuum-sealed Udon Noodles? These noodles do not require additional softening, therefore can be added to the pan directly to stir fry. If you'd like an easier time separating the noodles, boil them for 1 minute max.
Using Dry Udon Noodles? Follow the instructions on the back of the package.
Rinse the noodles under cold water and drain. Drizzle the noodles with a bit of oil to keep them from sticking, if not using right away.
Heat a wok or large skillet over high heat and add the oil followed by the ground chicken. Cook until almost cooked throughout. Add the garlic and cook about 30 seconds, until fragrant.
Add the vegetables to the skillet and stir fry until the vegetables are soft and wilted.
Add the noodles, sauce, and green onion and stir fry for another 2-3 minutes until the sauce reduces down a bit. Serve immediately.

Notes

Note 1 -

Nutrition