Chicken Udon Noodle Recipe

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This chicken udon noodle recipe is easy and saucy. Tender chicken, veggies and chewy udon tossed in a tasty sauce, ready in 20 minutes.

5 from 1 vote

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Course: dinner, Main Course

Cuisine: asian

Diet: Diabetic, Low Fat, Low Lactose

Prep Time: 10

Cook Time: 15

Servings:

Calories: 1720kcal

Author: Lei

Ingredients

300 g udon noodles
200 g chicken chicken tender or thighs, more or less to your liking
2 tablespoon oil
1 tablespoon garlic mince
1/2 cup carrot sliced
2 head bok choy sliced to thin strips, more or less to your liking
1 tablespoon roasted sesame seeds optional
1 teaspoon black pepper powder optional

Chicken marinade

1 teaspoon soy sauce
1/4 teaspoon black pepper powder optional
1/2 tablespoon corn starch
1/2 tablespoon water

Sauce

1/2 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/2 teaspoon sugar

Instructions

Cook the chicken

Marinate the chicken in soy sauce, pepper, corn starch and water. Let it sit for 10 minutes while you prep the veggies.
Add 1 tablespoon of oil and chicken, then pan-fry over medium heat until cooked through and set aside.

Sauté garlic and veggies

Add 1 tablespoon of oil and minced garlic, cook over medium heat until lightly golden
Add onion, carrot, bok choy, and 1 tablespoon of water, mix well. Cover with a lid and cook for 1–2 minutes until the bok choy softens

Bring it all together

Add chicken, udon noodles, and sauce, then mix well and cook for 2–3 minutes
Add 1–2 tablespoons of water if needed, and seve warm.

Notes

Udon Noodles: frozen ones are best – they’re pre-cooked, just thaw and rinse under cold water. Other noodles work too; follow the package instructions and slightly undercook before stir-frying.
Chicken: chicken tender is best – lean and juicy, with thighs as the next best option. Other protein options include eggs, ham, shrimp, fried tofu, etc. Just season and pan-fry, then add to the stir-fry.
Veggies: this mix is sweet and crunchy, pairing perfectly noodles. You can swap in mushrooms, bean sprouts, green beans, snow peas, cabbage, peppers, or any frozen stir-fry mix.
Rice wine: I’ve tested this recipe with and without it, and the difference is pretty subtle. You can also use white wine or mirin, or skip it if you don’t have any.
Sugar: Sweetness balances the saltiness of soy sauce. Even though the veggies add natural sweetness, a little in the sauce helps bring everything together. If you’re on a low-sugar diet, use monk fruit sweetener.
Bok Choy: Vertically cut the bok choy to cook faster and pair better visually with the noodles.
Water: Add water to your liking – less water and more oil for dry, sizzling noodles, or 1–2 tablespoons for a saucier finish.
Adding more flavour: here are some easy ways for extra taste and texture
- Crunch: roasted peanuts or sesame seeds
- Spicy kick: black pepper powder, chilli flakes, chilli powder, chilli oil or sriracha chilli sauce
- Fresh herbs: coriander, spring onions
- Aromatic finish: sesame oil

Nutrition