Black Pepper Chicken Udon Recipe
This black pepper chicken udon cooks in one pan in about 20 minutes. Cubed chicken thighs and chewy udon noodles tossed in a bold, peppery soy sauce that beats takeout.
Servings: 2
Equipment
Ingredients
- 16 oz chicken thighs cubed
- 14 oz packaged udon noodles
- Neutral oil for cooking
- 1/2 onion roughly chopped
- 4 scallions cut into half-inch pieces, whites and greens separated
- 3 cloves garlic minced
For the Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 1/2 tsp coarsely ground black pepper
Optional Garnish:
- Black pepper
Instructions
- Roughly chop the onion and cut the scallions into half-inch pieces, keeping the whites and greens separate.
- Heat a pan over medium-high heat with a bit of oil. Add the cubed chicken thighs and brown, cooking until about 80% of the way through, then remove from the pan and set aside.
- In the same pan, add the onion, scallion whites, and garlic. Cook until softened and fragrant.
- Return the chicken to the pan along with the udon, then season with the dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and black pepper. Toss until the noodles separate and the sauce slightly thickens and coats everything.
- Add the scallion greens and toss just until wilted.
- Transfer to a bowl and optionally garnish with more black pepper.
Video
Notes
- Loosen the udon before it hits the pan. A quick rinse under hot water separates the strands so they heat through evenly instead of clumping.
- Crack your pepper fresh and don't be shy. Black pepper is the star here, so coarsely cracked whole peppercorns deliver far more aroma than pre-ground.
- Have everything prepped before you turn on the heat. Stir-fries move fast, and once the noodles hit the pan there's no time to chop.
- Keep the heat high and keep things moving for that slightly smoky wok hei flavor without overcooking the chicken.
Nutrition
Calories: 700kcal | Carbohydrates: 75g | Protein: 50g | Fat: 22g