Chicken Udon Stir Fry

This chicken udon stir fry is a quick and easy recipe that is downright delicious.

Japanese food can be so comforting. There was a point in my life when every time I went out with my friends we would opt to eat at Japanese restaurants. And I would almost always pick udon every single time (on top of splitting some sushi with my friends, of course).

Udon is a versatile noodle that can be cooked in a myriad of ways for both hot and cold dishes. The noodles are made from wheat flour, quite chewy, and thicker than soba noodles. This helps in absorbing the savory flavors of the marinade. Which is why it makes the best noodles when it comes to stir fry in my opinion!

This recipe is inspired by the Japanese dish, Yaki Udon, which literally translates to “fried udon”. Yaki Udon can often be found at street festivals across Japan, known as omatsuri. The simplicity of this udon makes it easy to be enjoyed anywhere.

This udon stir fry is a dish that’s meant to be a quick and easy meal. And the best part is that you can make it with any of the ingredients you have in your fridge! You can easily substitute the protein and vegetables I used with whatever you have or prefer.

Give this a try and let me know how it goes!

Notes for Chicken Udon Stir Fry

• I added corn starch in the marinade to give the udon a thicker coat of the sauce and to tenderize the chicken. It also gives you a more satisfying noodle slurp as well. 😉
• I used chicken in this recipe, but feel free to switch it with any other protein of your choice.

*Recipe and pictures were updated as of April 2022.

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RECIPE

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Udon Stir Fry

This chicken udon stir fry is not just easy but so delicious. Can be easily made with the ingredients you already have in your fridge.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Main Course

Keyword: easy, experience, foolproof, quick, udon

Servings: 1

Ingredients

• 1 serving udon noodles
• 1/2 onion (sliced)
• 2 cloves garlic (sliced)
• 1/2 carrot (julienned)
• 1/2 green onion (for garnishing)
• 1 chicken thigh (diced)

For marinade/sauce

• 1 tbsp oyster sauce
• 3 tbsp light soy sauce
• 3/4 tbsp sugar
• 1 tbsp water
• 1 tbsp corn starch
• 1/2 tbsp chili flakes (or 1/4 tsp black pepper instead for non-spicy version)
• 2 tbsp water (while cooking)

Instructions

• Marinate chicken thigh for at least 15 minutes.
• Boil udon noodles and drain. Set aside.
• Start by sautéing onions and garlic over medium heat until onion is translucent. Add carrots and continue sautéing for another minute.
• Add chicken with all the marinade sauce into the pan and stir.
• Once chicken is fully cooked, add 2 tbsp of water and stir.
• Add cooked udon to the pan and gently stir until the noodles are coated with the sauce.
• Serve and garnish with green onions. Enjoy!

Notes

*Feel free to substitute with protein or veggie of choice.

*You can add the carrot before or after the chicken. I prefer a softer carrot texture so I add it before so it can cook for longer. Add it once the chicken is cooked for a crunchier texture.

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