Asian flavored chicken udon stir fry is a hit and irresistible noodle dish like crispy noodles, wonton noodle soup, lobster yee mein, pho noodle soup, beef chow fun and laksa noodle soup. This hearty and flavorful chicken udon stir fry recipe combines juicy chicken pieces, thick udon noodles, and colorful vegetables which pair so well with California rolls and miso soup for lunch or dinner. Also it can be done within 20 minutes! Let’s learn how to make this delicious chicken udon stir fry with step by step photos, tips and a video tutorial.
Love Japanese food? Check out these tonkatsu, taiyaki, crispy tofu, Japanese milk bread rolls, Japanese curry, gyudon beef bowl, teriyaki chicken rice bowl and teriyaki sauce recipes.
What is chicken udon stir fry?
Chicken udon stir fry is a delicious and popular dish. It’s a noodle dish with chicken, udon noodles, and stir fry vegetables in a savory sauce. Udon noodles are thick Japanese noodles made from wheat flour, water, and salt which give them a chewy texture and a mild flavor.
In this chicken udon stir fry recipe, typically udon noodles cook until tender and then stir fry with slices of chicken and assorted vegetables such as carrots, cabbage, and onions.
With the combination of flavorful sauce, it is a hearty and satisfying dish that's both nutritious, visual color combination and packed with flavor. Besides, this udon stir fry dish is so versatile that you can customize it with different vegetables or protein sources according to your personal preference.
What is the taste of chicken udon stir fry?
In general, the taste of chicken udon stir fry is savory, umami-rich, and often slightly sweet. It depends on the sauce you use. The chicken adds a meaty and satisfying flavor.
While the udon noodles provide a chewy texture and mild wheat flavor. Also, the stir fry vegetables contribute freshness, crunch, and a variety of flavors depending on the specific vegetables you used.
The sauce, typically a combination of soy sauce, oyster sauce, garlic, and sometimes sesame oil which adds depth and richness to the dish. Overall, chicken udon stir fry is a delicious and balanced dish that complement each other well.
What are udon noodles?
Udon noodles are a type of thick Japanese noodle. It is made with wheat flour, water, and salt. Also, they are typically white and have a chewy texture. Therefore, making them quite different from other types of noodles such as ramen or soba.
Often, Japanese use udon noodles in various dishes such as soup, stir fry, and hot pot. They can vary in thickness, some are quite thick and others are slightly thinner.
Besides, it is a popular choice in Japanese and Asia because of its versatility and ability to absorb the flavors of the dishes they cooked in. Also, udon noodles are often served hot in a broth-based soup or cold with a dipping sauce. Some like to use it for stir fry like this chicken udon stir fry recipe.
Do udon noodles taste sour?
No, udon noodles typically do not taste sour. They have a mild, slightly sweet flavor with a chewy texture. Udon noodles are made from wheat flour, water, and salt. The flavor of udon noodles primarily comes from the wheat flour and any seasonings or sauces they cook with.
Where can I buy udon noodles?
Asian grocery stores often have a wide selection of udon noodles, including fresh, dried, and frozen varieties. Or, some supermarkets have an international foods section where you can find frozen udon noodles.
Is it better to use frozen udon noodles?
It depends on your personal preference and availability. If you can find fresh udon noodles, use it because it may have a slightly better texture and flavor compared to frozen ones.
In this chicken udon stir fry recipe, I used frozen udon noodles because they are often sold in USA Asian stores. Also, frozen udon noodles are convenient because it can store for a longer time.
What are the ingredients for chicken udon stir fry?
In this chicken udon stir fry recipe, the main ingredients are udon noodles, chicken and vegetables.
For the vegetables, I like to use carrot and cabbage (You can use the salad mix if you want to save time cutting vegetables). Besides, you can use other vegetables like snow peas, onion, celery and bell pepper.
Substitution:
Can I use other vegetables?
Sure, you can use other vegetables like snow peas, onion, celery, bell pepper, broccoli and bean sprouts.
Can I use other meats?
Yes, you can. But it won’t be chicken udon stir fry. If you use beef, it will be beef udon stir fry. Also, you can use shrimp, pork, lamb and beef if you like.
Storage:
How to store the leftovers?
Allow the leftover chicken udon stir fry to cool down to room temperature before storing it. This helps prevent condensation from forming inside the storage container, which can lead to sogginess or bacterial growth.
Then, place the cooled and leftover chicken udon stir fry in an airtight container. This helps to prevent the absorption of odors from other foods in the refrigerator. It will last for 3-4 days in the fridge.
If you won't be able to consume the leftovers within a few days, you can also freeze them for longer-term storage. When you freeze it, it can last for 2-3 months. Thaw frozen leftovers in the refrigerator before reheating.
How to reheat chicken udon stir fry?
The fastest and easiest way to reheat chicken udon stir fry is to microwave it. Cover the dish with a damp or wet paper towel to prevent splattering. Then, microwave it on high for 1-3 minutes.
Cooking tips for how to make chicken udon stir fry:
- I like to use chicken thigh rather than chicken breast because it has a better texture when you stir fry them.
- It Is best to marinate the chicken for 20-30 minutes before cooking.
- Then, add a pinch of salt (1/16 teaspoon) when stir fry cabbage and carrot.
- Most of the udon that I can purchase in the states are frozen. So, if you have frozen udon noodles. I suggest defrosting it an hour before stir frying.
- After putting the udon noodles into the pan add some water and cover with the lid for a few minutes. Next, add the dark soy sauce and use chopsticks to mix and separate the noodles. I prefer to use chopsticks to stir fry noodles so they don’t break so easily.
FAQs:
If udon noodles are frozen, let it defrost first. Then, add some oil, water and cover the lid. After that, use chopsticks to stir fry them, so the noodles won't break easily.
Most of the time udon noodles are served in hot soup or hot pot. Sometimes, it will be used for stir fry just like this chicken udon stir fry dish.
Instructions for how to make chicken udon stir fry:
Preparation:
1. Wash and cut ⅛ head of small cabbage (8 oz).
2. Then, wash and cut 1 small carrot (4 oz) into strips.
3. Next, wash and cut 1 piece of chicken thigh (4 oz) into strips.
Marinate chicken:
4. After that, add 2 tablespoons of oyster sauce, ½ teaspoon of garlic powder, 1 tablespoon of soy sauce, ½ teaspoon of sugar and 1 tablespoon of sesame oil to the chicken. Mix it and marinate it for 15-20 minutes before cooking for the best result.
Stir fry vegetables:
5. Pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry cabbage for a few minutes or until it is soft.
6. After, pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry the carrot for a few minutes or until it is soft.
Stir fry chicken:
7. The following step, pour 1 teaspoon of vegetable oil into a non-stick pan. Then, add the marinated chicken from step 4 and stir fry it until it is cooked.
8. Set the cooked cabbage, carrot and chicken aside.
Stir fry udon noodles:
9. Pour 1 teaspoon vegetable oil into a non-stick pan. Then, add 2 blocks of udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
10. After that, use a chopstick to loosen up the udon noodles. Add another 2 tablespoons of water and keep stir frying the noodles.
Combine:
11. Lastly, add all the cooked cabbage, carrot and chicken from step 8 into the stir fry udon noodles from step 10. Stir fry them a little bit and ready to serve.
12. Stir fry and mix them a little bit and ready to serve.
Enjoy this simple and easy chicken udon noodle stir fry recipe! Also, check out these tasty japchae, beef ho fun noodle soup, pineapple cake, steamed meatballs, guava cheesecake, salmon sushi cups, musubi and Asian shaved ice recipes.
You May Also Like these Noodles Recipes:
- HOMEMADE RICE NOODLES
- HOMEMADE CHOW MEIN STIR FRIED NOODLES
- PHO VIETNAMESE NOODLE SOUP
- HOMEMADE RAMEN NOODLES
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Chicken Stir Fried Udon Noodles
Equipment
- 1 Pan or wok (Non-stick)
Video
Ingredients
- 1 Carrot
(Small, 4 oz) - ⅛ head Cabbage
(Small, 8 oz) - 1 piece Chicken thigh
(Boneless and skinless, 4 oz) - 2 Udon noodles
- 4 teaspoons Vegetable oil
(Each time stir fry cabbage, carrot, chicken and udon noodles add a teaspoon of vegetable oil) - ⅛ teaspoon Salt
(1/16 teaspoon, a pinch of salt for stir fry cabbage & carrot)
MARINATED CHICKEN:
- 2 tablespoons Oyster sauce
- ½ teaspoon Garlic powder
- 1 tablespoon Soy sauce
- ½ teaspoon Sugar
- 1 tablespoon
Sesame oil
UDON NOODLES STIR FRIED:
- 1 tablespoon Dark soy sauce
- 4 tablespoons Water
(Add 2 tablespoons first, then add another 2 tablespoons.)
Instructions
- Wash and cut ⅛ head of small cabbage (8 oz).
- Then, wash and cut 1 small carrot (4 oz) into strips.
- Next, wash and cut 1 piece of chicken thigh (4 oz) into strips.
- After that, add 2 tablespoons of oyster sauce, ½ teaspoon of garlic powder, 1 tablespoon of soy sauce, ½ teaspoon of sugar and 1 tablespoon of sesame oil to the chicken. Mix it and marinate it for 15-20 minutes before cooking for the best result.
- Pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry cabbage for a few minutes or until it is soft.
- After, pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry the carrot for a few minutes or until it is soft.
- The following step, pour 1 teaspoon of vegetable oil into a non-stick pan. Then, add the marinated chicken from step 4 and stir fry it until it is cooked.
- Set the cooked cabbage, carrot and chicken aside.
- Pour 1 teaspoon vegetable oil into a non-stick pan. Then, add 2 blocks of udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
- After that, use a chopstick to loosen up the udon noodles. Add another 2 tablespoons of water and keep stir frying the noodles.
- Lastly, add all the cooked cabbage, carrot and chicken from step 8 into the stir fry udon noodles from step 10. Stir fry them a little bit and ready to serve.
- Stir fry and mix them a little bit and ready to serve.
Notes
Cooking tips for how to make chicken udon stir fry:
- I like to use chicken thigh rather than chicken breast because it has a better texture when you stir fry them.
- It is best to marinate the chicken for 20-30 minutes before cooking.
- Then, add a pinch of salt (1/16 teaspoon) when stir fry cabbage and carrot.
- Most of the udon that I can purchase in the states are frozen. So, if you have frozen udon noodles. I suggest defrosting it an hour before stir frying.
- After putting the udon noodles into the pan add some water and cover with the lid for a few minutes. Next, add the dark soy sauce and use chopsticks to mix and separate the noodles. I prefer to use chopsticks to stir fry noodles so they don’t break so easily.
Mark Lamos says
Really excellent! Everyone enjoyed it!
Tracy O. says
I am glad to hear that!Thank you!
Sally says
Delicious. Thanks for sharing! I grew up in Hong Kong and visited Macau often. Thanks for taking time to write the recipes down. My parents used to say just watch..you will learn.
Tracy O. says
Hi Sally,
Thank you for your comment! I am glad you like it.