Chicken Yaki Udon
Equipment
Ingredients
Chicken & Marinade
- 4 boneless skinless chicken thighs, thinly sliced
- 1 tbsp shaoxing wine, see note 1
- 2 tsp cornstarch
- Pinch of salt
Stir Fry
- ½ onion, thinly sliced
- 2 scallions, cut into 1-inch pieces, whites and greens separated
- 1 cup thinly sliced cabbage
- ½ cup shredded carrots
- 6 oz udon noodles, fresh or frozen
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar
Instructions
- Slice chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
- Cut onion into thin slices, chop scallions into 1-inch pieces, and prepare cabbage and carrots. In a small bowl, whisk together dark soy sauce, light soy sauce, sugar, and rice wine vinegar.
- Boil udon noodles until one minute before al dente, then drain and set aside.
- Heat a pan with oil and brown the chicken for about 5 minutes. Remove and set aside.
- In the same pan, add onion and scallion whites and cook for 2 minutes. Add cabbage and carrots and stir-fry until wilted, about 3 minutes.
- Add in udon noodles, sauce, chicken, and scallion greens. Toss everything together until the noodles soak up the sauce and everything is coated.
- Serve in a bowl and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Chicken Yaki Udon Is My Favorite Way to Use Leftover Veggies
Whenever I’ve got some shredded cabbage or some extra carrots lying around, I always default to Chicken Yaki Udon. I feel like it’s one of those dishes that people spend too much money on because you can make it at home quicker than takeout takes to deliver and it’ll be cheaper! The udon’s chewy texture compliments the umami sauce, and tossing in whatever veggies you have not only helps you cut food waste, but also gives you more volume so you can keep eating!
The Chicken Trick That Makes This Next-Level
I personally like to use boneless skinless chicken thighs because they are more forgiving in terms of texture and juiciness. I marinate them in shaoxing wine and cornstarch because it gives the chicken that silky, super tender texture that you get at any Chinese takeout spot. Additionally, I also sear the chicken first before the veggies not only to lock in the juices and flavors, but to also use the leftover rendered fat to cook the veggies in. When you follow these steps, you’re on your way to creating a Chicken Yaki Udon that’s better than any restaurant you order it at.
What You’ll Need to Make Chicken Yaki Udon
Chicken & Marinade:
- 4 boneless skinless chicken thighs, thinly sliced
- 1 tbsp shaoxing wine
- 2 tsp cornstarch
- Pinch of salt
Stir Fry:
- ½ onion, thinly sliced
- 2 scallions, cut into 1-inch pieces (whites and greens separated)
- 1 cup thinly sliced cabbage
- ½ cup shredded carrots
- 6 oz udon noodles (fresh or frozen)
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar
How to Make Chicken Yaki Udon
Slice chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt. Let sit for 15 minutes.
Prepare vegetables: slice onions, cut scallions, and prep cabbage and carrots. In a separate bowl, mix the sauce ingredients together.
Boil udon noodles until one minute before al dente. Drain and set aside.
Heat oil in a large pan or wok. Add chicken and sear for 5 minutes until browned and cooked through. Remove and set aside.
In the same pan, add onion and scallion whites. Sauté for 2 minutes. Add cabbage and carrots and stir-fry until wilted, about 3 minutes.
Add udon noodles, sauce, chicken, and scallion greens. Toss everything together over medium-high heat until noodles are glossy and well coated.
Serve immediately in a bowl.
Tips & Variations
- I highly recommend using frozen udon because it has a better chew and texture than shelf-stable packs, just boil quickly to separate before rinsing under cold water.
- You can sub in sliced beef, shrimp, or tofu if you don’t have chicken thighs on hand. Another version of this dish is Beef Yaki Udon.
- Feel free to add any veggies like mushrooms, bean sprouts, or bell peppers!
- If you want even more umami flavors, add a teaspoon of oyster sauce or a pinch of MSG to boost the flavors!
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thigh meat stays juicier and caramelizes better. If using breast, don’t overcook it or it’ll dry out.
Do I need shaoxing wine?
Shaoxing adds that restaurant-style aroma and depth. If you don’t have it, dry sherry or mirin works in a pinch or just omit it!
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce and chop all the veggies in advance. Leftovers keep for a day or two and reheat well in a pan.
What noodles are best?
Fresh or frozen udon is ideal for its thick, chewy bite. If you only have instant or dried noodles, just be careful not to overcook them.
Try These Next
• Don’t want chicken? You’ll love my Beef Yaki Udon
• Want another quick weeknight dinner after work? Try my Sticky Pork Belly Bites.
• Looking for something similar? Check out my Chicken Pan Fried Noodles.
