Yaki udon (Japanese stir-fried udon noodles with chicken and vegetables)

Name: Yaki udon (Japanese stir-fried udon noodles with chicken and vegetables)
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: japanese
Ingredients: 14 oz udon noodles; 9 oz chicken breasts; 7 oz pointed cabbage; 4 oz mixed mushrooms; 1 carrot; 1 onion; 1 scallion; 3 tbsp light soy sauce; 1 tsp dark soy sauce (optional); 1 tbsp rice vinegar; 2 tsp sugar; vegetable oil (for frying); salt; pepper

Based on 65 ratings

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Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Yaki udon is a quick and easy Japanese dish with stir-fried udon noodles, vegetables, and protein. It's perfect for making a filling dinner on a whim or emptying out your fridge. If you can find shiitake mushrooms, definitely add them for more aroma. Traditionally the sauce has mirin, but I adapted it with sugar so it’s more accessible. If you’re using packaged par-boiled udon noodles (or fresh udon noodles), you can also directly add them to the stir-fry. Soak them in hot water works to prevent breaking them apart during cooking. But if you’re using dry udon or other noodles, you could also boil them until al dente first before adding them. To substitute dark soy sauce, you can leave it out or add a dash of sweet soy sauce instead."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

400 g

udon noodles

250 g

chicken breasts

200 g

pointed cabbage

120 g

mixed mushrooms

carrot

onion

scallion

3 tbsp

light soy sauce

1 tsp

dark soy sauce (optional)

1 tbsp

rice vinegar

2 tsp

sugar

vegetable oil (for frying)

salt

pepper

Utensils

knife, cutting board, bowl, heatproof bowl, sieve, frying pan, spatula

Nutrition per serving

Cal1001

Fat7 g

Protein61 g

Carb172 g

Step 1/3
- 200 g pointed cabbage
- 120 g mixed mushrooms
- 1 carrot
- 1 onion
- 1 scallion
- 250 g chicken breasts
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp rice vinegar
- 2 tsp sugar
- knife
- cutting board
- bowl
Quarter and remove the core of the pointed cabbage. Then slice into bite-sized pieces. Slice or tear mushrooms. Julienne carrot. Peel and thinly slice onion. Separate scallion with white and green part, cut white parts into strips approx. 5 cm/2 in long. Thinly slice the green part, set aside for garnishing. Cut chicken breast into strips. To make the stir-fry sauce, add light soy sauce, dark soy sauce, rice vinegar and sugar to a bowl. Mix until combined.
Step 2/3
- 400 g udon noodles
- vegetable oil (for frying)
- heatproof bowl
- sieve
- frying pan
- spatula
In a heat-proof bowl, cover udon noodles with boiling water. Soak for approx. 2 min., or until the udon noodles are loose. Drain and set aside. In a big frying pan or wok, heat oil over medium heat. Add chicken and fry until lightly golden. Add mushroom, onion and scallion whites and fry on medium-high heat for approx. 3 min. Then add carrot and cabbage. Continue stir-frying until the onion is translucent and the vegetables are soft, for approx. 3 min. more.
Step 3/3
- salt
- pepper
Add your drained, loose udon noodles. Then add the sauce mixture. Stir-fry for approx. 3–5 min. Use a pair of chopsticks to stir-fry the noodles, and mix until the sauce is well combined. Season with salt and pepper, garnish with scallion greens and serve immediately.
Enjoy your meal!