Stir Fry Chicken Udon

Of all the dishes that have become a staple in my kitchen, this Stir-Fry Chicken Udon holds a special place. I remember the first time I made it on a particularly chaotic Tuesday evening. The day had been a whirlwind of meetings and errands, and the thought of cooking an elaborate meal was daunting. I needed something fast, something hearty, and something I knew my family, including my notoriously picky youngest, would actually eat without complaint. I rummaged through the pantry and freezer, pulling out a package of frozen udon noodles, some chicken breasts, and a handful of veggies. In less than 30 minutes, the kitchen was filled with the most incredible aroma—a savory, slightly sweet scent of soy, ginger, and garlic sizzling in the wok. The result was a steaming bowl of thick, chewy noodles slicked in a glossy sauce, tender chicken, and crisp-tender vegetables. My family was silent for the first few minutes, a rare and beautiful sound, broken only by the happy slurping of noodles. It was an instant hit. Now, this Stir-Fry Chicken Udon is our go-to “rescue meal.” It’s our celebration dish, our comfort food, and our “better-than-takeout” weeknight hero. It’s a testament to the fact that you don’t need hours or a laundry list of complicated ingredients to create a meal that is deeply satisfying and brings everyone happily to the table.

Ingredients

• For the Stir-Fry:
  • 1 lb (450g) Boneless, Skinless Chicken Breast or Thighs: Cut into thin, bite-sized strips. Thighs offer more flavor and moisture, while breasts are a leaner option.
  • 2 (14-16 oz total) packs Pre-cooked Udon Noodles: Fresh, frozen, or vacuum-sealed shelf-stable udon noodles all work wonderfully. These are the star of the show, providing their signature chewy texture.
  • 1 tbsp Avocado Oil or other high-smoke point oil: Essential for stir-frying at high temperatures without burning.
  • 1 medium Yellow Onion: Thinly sliced, providing a sweet, aromatic base.
  • 2 cloves Garlic: Minced finely. This builds the foundational aromatic flavor of the dish.
  • 1 inch Ginger: Freshly grated. Adds a warm, zesty spice that cuts through the richness of the sauce.
  • 1 large Carrot: Julienned or thinly sliced on a diagonal. Adds sweetness, color, and a pleasant crunch.
  • 1 Red Bell Pepper: Thinly sliced. Lends a sweet, vibrant flavor and a pop of color.
  • 4 oz Shiitake Mushrooms: Stems removed and caps sliced. These provide a deep, umami flavor and a meaty texture.
  • 1 head of Broccoli: Cut into small florets. Adds a fresh, earthy flavor and packs a nutritional punch.
  • 2 Green Onions (Scallions): Sliced on a diagonal, for garnish.
• For the Savory Udon Sauce:
  • ¼ cup Low Sodium Soy Sauce: The savory, umami backbone of the sauce. Low sodium is recommended to control the salt level.
  • 2 tbsp Mirin: A sweet Japanese rice wine that adds a beautiful glaze and mild sweetness to the sauce.
  • 1 tbsp Oyster Sauce: A thick, savory sauce that adds incredible depth, a touch of sweetness, and helps the sauce cling to the noodles.
  • 1 tbsp Rice Vinegar: Adds a subtle tang that balances the sweetness and saltiness.
  • 1 tsp Sesame Oil: A finishing oil with a powerful nutty aroma. A little goes a long way.
  • 1 tsp Brown Sugar or Honey: Helps to balance the salty elements and contributes to the sauce’s caramelization.
  • 1 tbsp Cornstarch: Mixed with 2 tbsp of cold water to create a slurry. This is the key to thickening the sauce to a perfect, glossy consistency.

Instructions

1. Prepare the Udon Noodles: Your first step is to get the noodles ready for the stir-fry. Cook the udon noodles according to the package instructions. This usually involves boiling them for just a few minutes until they are tender but still have a slight chew. For frozen udon, you can often just drop the block directly into boiling water. Once cooked, drain them immediately and rinse under cold water. This crucial step stops the cooking process and prevents them from becoming mushy and sticking together. Set them aside while you prepare the other components.
2. Mix the Stir-Fry Sauce: In a small bowl, whisk together all the sauce ingredients: low sodium soy sauce, mirin, oyster sauce, rice vinegar, sesame oil, and brown sugar. In a separate, very small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s completely smooth, with no lumps. This is your “slurry.” Do not add the slurry to the main sauce bowl yet; keep it separate. Having the sauce pre-mixed is a fundamental rule of stir-frying, as the cooking process moves too quickly to measure ingredients on the fly.
3. Cook the Chicken: Place a large wok or a heavy-bottomed skillet over high heat. Add the tablespoon of avocado oil and let it get hot until it shimmers. Carefully add the sliced chicken to the pan in a single layer, being careful not to crowd the pan (cook in two batches if necessary). Let the chicken cook for 2-3 minutes without moving it to get a nice golden-brown sear. Then, continue to stir-fry until the chicken is cooked through and no longer pink inside. Remove the cooked chicken from the wok and set it aside on a plate.
4. Sauté the Aromatics and Hard Vegetables: Lower the heat to medium-high. To the same wok, add the sliced onion and cook for 2-3 minutes until it begins to soften and become translucent. Add the minced garlic and grated ginger, and stir-fry for another 30-60 seconds until they become incredibly fragrant. Be careful not to burn the garlic. Next, add the “harder” vegetables—the carrots and broccoli florets. Stir-fry for 3-4 minutes. You can add a tablespoon of water and cover the wok for a minute to help steam the broccoli to your desired tenderness.
5. Add the Softer Vegetables: Once the carrots and broccoli are crisp-tender, add the sliced red bell pepper and shiitake mushrooms to the wok. Continue to stir-fry for another 2-3 minutes. The bell pepper should still have a slight bite, and the mushrooms should be tender and have released some of their moisture.
6. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Add the cooked and drained udon noodles. Toss everything together gently to combine. Now, give your pre-mixed sauce a quick whisk and pour it all over the contents of the wok. Stir everything continuously, ensuring the noodles, chicken, and vegetables are evenly coated in the delicious sauce.
7. Thicken the Sauce: Let the sauce come to a simmer. Now, grab your cornstarch slurry and give it one last quick stir (the cornstarch will have settled). While stirring the wok’s contents, slowly drizzle in the slurry. You will see the sauce almost instantly transform, thickening into a beautiful, glossy glaze that clings perfectly to every single noodle and piece of chicken. Continue to cook for one more minute to ensure the cornstarch taste is cooked out.
8. Serve and Garnish: Turn off the heat. Immediately divide the Stir-Fry Chicken Udon among serving bowls. Garnish generously with the sliced green onions and a sprinkle of toasted sesame seeds for extra texture and nutty flavor. Serve hot and enjoy immediately.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 580 kcal
• Protein (35g): The majority of the protein comes from the lean chicken breast, which is essential for muscle repair, growth, and keeping you feeling full and satisfied long after your meal.
• Carbohydrates (75g): The primary source of carbohydrates is the udon noodles. These complex carbs provide the sustained energy needed to power you through your day.
• Fiber (8g): A significant amount of dietary fiber is contributed by the wonderful array of vegetables like broccoli, carrots, and bell peppers. Fiber is crucial for digestive health and helps regulate blood sugar levels.
• Sodium (950mg): While using low-sodium soy sauce helps manage the salt content, this is a savory dish. The sodium primarily comes from the soy sauce and oyster sauce, which are key to its authentic flavor profile.
• Fat (14g): This dish contains a moderate amount of fat, primarily from the cooking oil, sesame oil, and chicken (especially if using thighs). The sesame oil contributes healthy unsaturated fats.

Preparation Time

This recipe is designed for speed and efficiency, making it perfect for busy weeknights. The total time from starting your prep to serving is approximately 30 minutes. This can be broken down into 15 minutes of preparation time (chopping vegetables, slicing chicken, mixing the sauce) and 15 minutes of active cooking time. To streamline the process even further, practice “mise en place”—having all your ingredients chopped, measured, and ready to go before you even turn on the stove.

How to Serve

Serving this Stir-Fry Chicken Udon is all about enhancing the experience with textures and complementary flavors. Present it in large, shallow bowls to show off all the colorful ingredients.

• Garnishes are Key: Don’t skip the garnishes, as they elevate the dish from simple to spectacular.
  • Toasted Sesame Seeds: Adds a nutty crunch and visual appeal.
  • Freshly Sliced Green Onions (Scallions): Provides a sharp, fresh bite that cuts through the richness of the sauce.
  • Japanese Seven Spice (Shichimi Togarashi): A blend of chili, sesame, orange peel, and more. It adds a complex heat and spice.
  • A Drizzle of Chili Oil: For those who love an extra kick of heat and flavor.
  • Pickled Ginger (Gari): The kind served with sushi, it offers a sweet and sharp palate cleanser between bites.
  • Nori (Roasted Seaweed): Cut into thin strips (chiffonade) and sprinkled on top for a savory, oceanic flavor.
• Complementary Side Dishes: Turn this into a full Japanese-inspired feast with a few simple sides.
  • Steamed Edamame: Lightly salted, it’s a simple, healthy, and protein-packed starter.
  • Miso Soup: A classic, light soup to begin the meal.
  • Quick Cucumber Salad (Sunomono): Thinly sliced cucumbers marinated in rice vinegar, sugar, and a touch of soy sauce provide a refreshing contrast.
  • Pan-fried Gyoza or Dumplings: Serve with a dipping sauce for a more substantial meal.
• Drink Pairings:
  • Green Tea (Sencha or Genmaicha): The classic pairing that cleanses the palate.
  • A dry Sake: Complements the savory and sweet notes of the sauce beautifully.
  • A light Japanese Lager (like Asahi or Sapporo): The crispness of the beer cuts through the richness of the stir-fry.

Additional Tips

1. The Importance of “Mise en Place”: French for “everything in its place,” this is the single most important tip for a successful stir-fry. The cooking process is incredibly fast. Have all your vegetables chopped, chicken sliced, sauce mixed, and noodles cooked before you heat the wok. This prevents panic and ensures nothing gets overcooked while you’re fumbling for the next ingredient.
2. High Heat is Your Friend: The magic of a great stir-fry comes from the “wok hei”—a complex, smoky flavor that can only be achieved with very high heat. Get your wok or skillet screaming hot before adding the oil. This sears the ingredients quickly, locking in their juices and creating delicious caramelization, rather than steaming them in their own liquid.
3. Don’t Overcrowd the Pan: This is a common mistake that leads to soggy stir-fries. Adding too many ingredients at once drastically lowers the temperature of the pan. The food will steam instead of sear, resulting in a bland, watery dish. If your pan isn’t large enough, cook the chicken and vegetables in separate batches, then combine them at the end.
4. Achieve Tender Chicken with “Velveting”: For restaurant-quality, incredibly tender chicken, try this simple technique. After slicing the chicken, toss it in a mixture of 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, and 1 teaspoon of rice vinegar. Let it sit for 15 minutes before cooking. The cornstarch creates a very thin protective layer that locks in moisture during the high-heat cooking process.
5. Don’t Overcook the Udon: Udon noodles are thick and meant to be chewy and bouncy. Overcooking them will result in a soft, mushy texture that falls apart in the stir-fry. It’s better to slightly undercook them during the boiling stage, as they will cook a little more when you toss them in the hot sauce at the end. Rinsing them in cold water is a non-negotiable step to halt the cooking.
6. Customize Your Vegetables: This recipe is a fantastic template. Feel free to swap in your favorite vegetables or use whatever you have in your crisper drawer. Great additions or substitutions include bok choy, snap peas, mushrooms, baby corn, water chestnuts, or cabbage. Just remember to add them to the pan based on their cooking time (hard veggies first, leafy greens last).
7. Making the Sauce in Advance: The stir-fry sauce (without the cornstarch slurry) can be mixed and stored in an airtight container in the refrigerator for up to a week. This makes weeknight cooking even faster. Just give it a good shake before using.
8. Control the Spice Level: This recipe as written is mild and family-friendly. To add heat, you have several options. You can add a teaspoon or two of Sriracha or chili garlic sauce directly into the sauce mixture. Alternatively, for a more aromatic heat, add a few dried red chili peppers to the hot oil along with the garlic and ginger. Finally, you can simply offer red pepper flakes or chili oil at the table for individuals to customize their own spice level.

FAQ Section

1. What are the best type of udon noodles to use for this stir-fry?
You have three main options, and all work well: fresh (refrigerated), frozen, and vacuum-sealed (shelf-stable). Frozen udon is often considered the best choice by many chefs as the freezing process helps maintain a superior bouncy and chewy texture. They cook very quickly, often just needing a minute in boiling water to loosen up. Fresh, refrigerated noodles are also excellent and convenient. Shelf-stable noodles are great to have in the pantry, but they can sometimes be a bit softer, so be extra careful not to overcook them.

2. Can I use a different protein besides chicken?
Absolutely! This recipe is incredibly versatile. For a beef udon stir-fry, use thinly sliced sirloin or flank steak. For a seafood version, try using large shrimp (add them near the end of cooking as they cook very quickly). For a vegetarian or vegan option, firm or extra-firm tofu is a fantastic substitute. Press the tofu to remove excess water, cube it, and pan-fry it until golden brown before adding it to the stir-fry. Sliced pork loin also works wonderfully.

3. How do I store and reheat leftovers?
Store any leftover stir-fry chicken udon in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the sauce as they sit. To reheat, the best method is in a skillet or wok over medium heat. Add a splash of water or chicken broth (about 1-2 tablespoons) to help loosen the sauce and steam the noodles back to life. Stir gently until heated through. Microwaving is possible but can sometimes make the noodles a bit rubbery; heat in 60-second intervals, stirring in between.

4. Can I make this recipe gluten-free?
Yes, you can easily adapt this recipe to be gluten-free. You will need to make two key substitutions. First, swap the regular soy sauce for Tamari, which is a Japanese sauce made from fermented soybeans with little to no wheat. Second, you will need to find gluten-free udon-style noodles, which are often made from brown rice or a blend of other gluten-free flours. They are available in the gluten-free section of many large supermarkets or online. Ensure your oyster sauce is also certified gluten-free, as some brands contain wheat.

5. My sauce is too thin or too thick. How can I fix it?
This is an easy fix! If your sauce is too thin after adding the cornstarch slurry, it means the liquid wasn’t simmering hot enough for the cornstarch to activate, or you need a little more. Mix another teaspoon of cornstarch with a tablespoon of cold water, and slowly drizzle it into the simmering sauce until it reaches your desired consistency. If your sauce is too thick, simply thin it out by stirring in a tablespoon or two of water, chicken broth, or even a bit more soy sauce until it’s perfect.

6. What’s the difference between a wok and a regular skillet for this recipe?
A wok is the traditional and ideal pan for stir-frying. Its high, sloped sides allow you to easily toss ingredients and create different heat zones—very hot at the bottom for searing and cooler up the sides for holding cooked ingredients. However, if you don’t have a wok, a large, heavy-bottomed skillet (like cast iron or stainless steel) is the next best thing. The key is to use a pan that retains heat well and has enough surface area so you don’t overcrowd it.

7. Can I make the stir-fry sauce without Mirin or Oyster Sauce?
While Mirin and Oyster Sauce add authentic depth and flavor, you can make substitutions if you don’t have them. If you don’t have Mirin, you can substitute it with a dry sherry or white wine with an extra 1/2 teaspoon of sugar to replicate the sweetness. For Oyster Sauce, you can’t perfectly replicate its unique flavor, but you can achieve a similar savory-sweet depth by using a bit more soy sauce and an extra teaspoon of sugar or honey. A vegan “oyster” sauce made from mushrooms is also a great alternative.

8. Is this stir-fry chicken udon recipe considered healthy?
“Healthy” is subjective, but this dish strikes a great balance. It’s packed with lean protein from the chicken and loaded with vitamins, minerals, and fiber from a wide variety of fresh vegetables. You have control over the ingredients, allowing you to use low-sodium soy sauce and a healthy cooking oil. The main consideration is the high carbohydrate content from the noodles and the sodium from the sauce. For a lighter version, you could increase the vegetable-to-noodle ratio or be mindful of your portion size. Overall, as a homemade meal using fresh ingredients, it is a much healthier and more nutritious option than most takeout versions.

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