Description
Easy Yaki Udon Noodles is a quick Japanese stir-fried noodle dish featuring tender udon noodles, sliced chicken, and colorful vegetables tossed in a savory soy-based sauce.
Ingredients
- 1 lb fresh or frozen udon noodles
- 2 tbsp vegetable oil, divided
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- Salt and freshly ground black pepper to taste
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 bell pepper (any color), thinly sliced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 2 cups shredded cabbage
- 3 cloves garlic, minced
- 3 green onions, sliced (white and green parts separated)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- Pinch of red pepper flakes (optional)
Instructions
- Prepare your udon noodles according to package directions. If using frozen, a quick boil or soak in hot water usually suffices. Drain thoroughly and set aside.
- In a small bowl, whisk together the soy sauce, mirin, oyster sauce, brown sugar, sesame oil, and optional red pepper flakes to create your stir-fry sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Season your chicken slices with salt and pepper, then add to the hot wok. Stir-fry for 2-3 minutes until cooked through. Remove the chicken and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Introduce the sliced mushrooms and stir-fry for about 2 minutes until they begin to soften.
- Next, add the bell pepper, onion, carrot, and cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but retain some crispness.
- Add the minced garlic and the white parts of the green onions, cooking for another minute until fragrant.
- Return the cooked chicken to the wok. Add the drained udon noodles and the prepared sauce. Toss everything together vigorously, ensuring the noodles and vegetables are well coated. Continue to stir-fry for 1-2 minutes until the sauce has thickened slightly and coated the ingredients.
- Stir in the green parts of the sliced green onions just before serving. Serve immediately.
Notes
- For a vegetarian version, substitute chicken with firm tofu or more vegetables.
- Adjust spice level by increasing or omitting red pepper flakes.
- Use low-sodium soy sauce to reduce salt content.
- This dish is best served hot and can be customized with additional proteins like shrimp or beef.