Chicken Stir Fried Udon Noodles

Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.

Course Main Course, Noodles, Side Dish

Cuisine Asian, Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 161kcal

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)

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.

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.