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A cast iron skillet filled with stir-fried chicken udon noodles, featuring pieces of chicken, sliced carrots, green onions, and mushrooms in a glossy soy-based sauce.
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Stir Fried Udon With Chicken

This stir fried udon with chicken is a quick and easy one pot meal that comes together in less than 20 minutes, perfect for busy weeknights. With tender chicken, chewy udon noodles, and a savory soy-based sauce, it’s both comforting and satisfying.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian, Japanese
Servings: 1
Calories: 500kcal
Author: Edwina

Ingredients

  • 1 piece boneless chicken thigh
  • 1 pinch salt
  • 1 pinch pepper
  • 2 dried shiitake mushroom soak in water for 1-2 hours or until completely softened
  • 1 small carrot
  • ¼ onion
  • 2-3 scallions
  • 1 block frozen udon noodles
  • ½ cup water

Sauce

  • 1 tablespoon soy sauce
  • 2 tablespoon rice cooking wine or sake
  • 2 tablespoon mirin
  • 1 teaspoon Worcestershire sauce or black vinegar
  • 1 small handful bonito flakes or one 2g pack

Instructions

Prepare Chicken and Veggies

  • Pat dry the chicken thigh with paper towel, then cut them into bite sized chunks. Toss with a pinch of salt and black pepper and set it aside.
  • Slice onion and carrot thinly.
  • Trim off the stem of shiitake mushrooms and cut into slices.
  • Trim off the root end of the scallions and cut them into halves to separate dark and light green parts. Thinly slice the light green parts diagonally, and cut the dark green parts into 2-inch sections.

Prepare Sauce

  • Combine all the liquid sauce ingredients in a small bowl, and use your finger tip to crush the bonito flakes into the bowl and set it aside.
  • Prepare ½ cup water and set it aside.

Cook

  • Heat 2-3 tablespoons of vegetable oil in a frying pan over medium heat. When the oil is hot, add onions and the light green part of the scallions and stir fry for 20-30 seconds until fragrant.
  • Add carrot slices, shiitake mushrooms and continue to stir fry for another 30 seconds, until the onions and scallions start to brown.
  • Move the veggies to one side of the pan and add chicken pieces to the empty side of the pan. Brown both sides of the chicken before mixing everything together. The chicken should only be half cooked at this point.
  • Pour in sauce along with half a cup of water. Nest the frozen udon noodle in the middle. Cover and cook for one minute.
  • Flip the noodle and continue to cook for another 30 seconds, or until the noodles loosen.
  • Add the dark green parts of scallion and mix everything together. Remove the pan from the heat and it's ready to serve!

Notes

  • Since this dish cooks quickly, it’s important to prepare all the ingredients in advance.
  • The frozen udon is already cooked, so you just need to heat it through and toss it with the other ingredients. This should take only 2–3 minutes. Overcooking will make the udon lose its characteristic bounciness.
  • Feel free to swap the chicken for any protein of your choice and add extra veggies to make it a more balanced meal.

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 60g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 770mg | Potassium: 356mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5231IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg