Intro
Hi, I’m Dulcia. I love quick weeknight meals that are packed with flavor and texture. This Yaki Udon Noodle Recipe is my go-to when I want a restaurant-style chicken udon stir-fry that comes together fast. It is glossy, savory, and has just the right bite from fresh vegetables.
Origins
Yaki udon is a Japanese stir-fried udon noodle dish that is simple and adaptable. If you want more background, see the Wikipedia overview on yaki udon: https://en.wikipedia.org/wiki/Yaki-udon. The dish is rooted in home cooking and izakaya style meals, where quick technique and good sauces matter most.
Ingredients
- 8 oz udon noodles
- 1 tbsp sesame oil (divided)
- 1 cup boneless chicken breast (sliced)
- 1 cup bell peppers (sliced)
- 1 cup carrots (julienne)
- 2 green onions (chopped)
- 3 tbsp low-sodium soy sauce
- 1/2 cup vegetable broth
- 2 garlic cloves (minced)
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat 1/2 tbsp sesame oil in a skillet over medium-high heat. Add chicken; cook until browned and cooked through, about 5-7 minutes. Remove from pan.
- In the same skillet, add remaining sesame oil if needed. Add bell peppers and carrots; stir-fry for 3-4 minutes until tender yet crunchy.
- Return chicken to skillet with vegetables. Add udon noodles, soy sauce, and vegetable broth; stir until well coated and heated through.
- Stir in minced garlic during the last minute of cooking. Remove from heat, garnish with green onions, and serve.
Chicken Udon Stir-Fry
- Total Time: 25 mins
- Yield: 2 servings 1x
Description
Quick chicken udon stir-fry with vegetables in a savory soy-sesame sauce.
Ingredients
- 8 oz udon noodles
- 1 tbsp sesame oil (divided)
- 1 cup boneless chicken breast (sliced)
- 1 cup bell peppers (sliced)
- 1 cup carrots (julienne)
- 2 green onions (chopped)
- 3 tbsp low-sodium soy sauce
- 1/2 cup vegetable broth
- 2 garlic cloves (minced)
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat 1/2 tbsp sesame oil in a skillet over medium-high heat. Add chicken; cook until browned and cooked through, about 5-7 minutes. Remove from pan.
- In the same skillet, add remaining sesame oil if needed. Add bell peppers and carrots; stir-fry for 3-4 minutes until tender yet crunchy.
- Return chicken to skillet with vegetables. Add udon noodles, soy sauce, and vegetable broth; stir until well coated and heated through.
- Stir in minced garlic during the last minute of cooking. Remove from heat, garnish with green onions, and serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
Tips
- Use fresh or frozen udon, not dried, for the best chewy texture.
- Slice the chicken thinly so it cooks quickly and stays tender.
- If your pan is dry, add a splash of vegetable broth or a teaspoon of oil to help the sauce coat the noodles.
- For food safety guidance on handling chicken and cooking temperatures, refer to the USDA food safety pages: https://www.usda.gov/food-safety.
- For more recipes and kitchen tests, visit my site: https://www.dulciarecipes.com/.
Variations
- Shrimp Yaki Udon: swap chicken for peeled shrimp, add at the end and cook 2-3 minutes.
- Vegetarian: replace chicken with firm tofu and use vegetable broth only.
- Spicy: add 1 tsp chili-garlic sauce or a pinch of red pepper flakes when adding the soy sauce.
FAQ
Q: Can I use dried udon?
A: Yes, but follow package instructions for rehydration. Fresh or frozen udon gives a chewier result.
Q: How many does this serve?
A: About 2 servings with 8 oz udon and 1 cup chicken.
Q: Can I prepare ahead?
A: You can slice the chicken and vegetables ahead of time. Cook just before serving for best texture.
Conclusion
This Yaki Udon Noodle Recipe is a fast, satisfying dinner that balances savory soy glaze, tender chicken, and crisp vegetables. I hope you make it soon and put your own spin on it. If you try it, let me know on my site and share any tweaks you enjoyed.