Go Back
–+ servings
A full bowl of chicken yaki udon filled with glossy noodles, carrots, cabbage, and scallions coated in a rich soy-based stir-fry sauce.
Print Recipe

Chicken Yaki Udon

Chicken Yaki Udon is one of my childhood favorite dishes to put together quickly on a weeknight! The noodles are super chewy while the chicken has that restaurant-quality tenderness from the velveting process, which makes the entire dish taste like takeout without the cost!
Watch me make Chicken Yaki Udon
Cook Time15 minutes
Marinating Time15 minutes
Total Time30 minutes
Course: Comfort Food, Dinner, Lunch, Meal Prep, Quick Meal
Cuisine: Asian, Fusion, Japanese
Keyword: After Work Dinner, Better Than Takeout, Better Than Takeout Chicken, Chicken Yaki Udon, Cozy Weeknight Dinner, Easy Japanese Recipe, Easy Udon Stir Fry, Easy Weeknight Chicken, Easy Weeknight Dinner, Easy Weeknight Noodles, Japanese Comfort Food, Quick Japanese Dinner, Stir Fried Udon, Stir Fried Udon With Chicken, Weeknight Udon Noodles, Yaki Udon, Yaki Udon Recipe
Servings: 2 servings

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

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

(1) Shaoxing wine helps breakdown the chicken more, which gives it that restaurant quality tenderness. If you don't have, I would recommend substituting with dry sherry or omitting from the recipe.

Nutrition

Serving: 1 serving | Calories: 540kcal | Carbohydrates: 46g | Protein: 34g | Fat: 25g