chicken yaki udon

Yaki Udon is an easy &amp; delicious one-pan meal loaded with vegetables, mushrooms, and your choice of protein, all coated in an incredibly flavorful sauce that will have you craving for more. This recipe calls for a handful of ingredients to make the best stir-fried udon noodles in just 15 minutes! 

15-Minute Yaki Udon (Stir-Fried Udon Noodles)

servings (17-oz./500 grams) udon noodles (preferably frozen (see notes below))

tbsp vegetable oil (divided, add more if needed)

shrimp

onion

cabbage (shredded)

garlic (minced)

carrot (cut in matchsticks)

green onions (chopped, some reserved for garnish)

sesame seeds, green onions,

tbsp dark soy sauce

tbsp oyster sauce

mirin

tbsp honey (or brown sugar)

water

tsp Gochugaru (or red pepper flakes, optional)

Season the shrimp with salt and pepper. Combine all sauce ingredients in a small bowl.

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat a wok or a large pan over medium heat and add vegetable oil and shrimp. Cook for about 2-3 minutes until pink. Remove and set aside.

In the same wok, add vegetable oil, onion, and cabbage, and sauté for a few minutes until the edges are golden brown, for about 3-4 minutes. Add garlic, carrot, and mushrooms, and continue to cook for about 1 minute.

Add the cooked shrimp, udon noodles, and sauce, and toss them together until the noodles are evenly coated and caramelized. Add green onions and mix to combine. Garnish with sesame seeds and green onions and enjoy!

This chicken yaki udon recipe is a quick and delicious stir fry recipe that is packed with fresh vegetables. It is super easy to make, has tons of flavor, and is simply perfect for dinner!

Chicken Yaki Udon

7-ounce packets cooked udon noodles (frozen or vacuum-sealed)

avocado oil oil

chicken breast

garlic

cabbage

carrots

mushrooms

onions

soy sauce

oyster sauce

honey

red chili flakes

black pepper

First, prepare the sauce by mixing all sauce ingredients in a small bowl. Then set the sauce aside.

Next, preheat oil in a large pan or pot over medium-high heat. Add the onion, garlic, and chicken breast pieces to the pan and sauté everything until the chicken breast has some color.

Add the cabbage, carrots, and mushrooms to the pan. Sauté for a few minutes.

Now add the udon noodles to boiling water and cook over medium heat until al dente. The frozen udon noodles take 2-3 minutes, the vacuum-sealed udon noodles take around 1 minute. Then drain, rinse and set aside.

When the vegetables are tender, add the udon noodles to the pan. Pour the sauce over the stir fry, toss, and sauté until the noodles are evenly coated with the caramelized sauce.

Garnish with sliced green onions and enjoy!

A quick and easy stir-fried chicken teriyaki yaki udon recipe, made with leftover chicken, vegetables, chewy udon noodles and tossed with a sweet and sticky teriyaki sauce. Great for using up leftovers, or when you want a simple meal in less than 30 minutes!

Teriyaki Chicken Yaki Udon (Stir-fried Udon Noodles)

chicken ((or any leftover meat. Approx. 2 cups, shredded

brick of Frozen Sanuki Udon Noodle

Cabbage ((approx. 1/4 of a small cabbage, finely sliced))

carrot ((finely

garlic ((finely chopped))

sesame oil

ginger ((optional, grated))

corn starch

water ((cold))

Wash and peel (optional) the carrot, and cut them into thin slivers and set aside

Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside

Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside

Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.

Grate the ginger and set aside later for the sauce

Hand shred, or thinly slice the leftover chicken and set aside

Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside

Preparation

Set a small pot on the stove on medium-low heat

Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)

Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes

While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.

Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.

Once the sauce thickens, set it aside for later.

Making the Teriyaki Sauce

Use a large frying pan and set the stove to medium to medium high heat.

Add 2 tablespoons of oil to the frying pan and wait for it to get hot.

Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)

Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.

Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.

Add in the chicken and mix everything together and cook for another 1-2 minutes.

Add in the noodles and cook for 1 minute

Add in the sauce and cook everything for 1 minute

Once everything is all cooked, plate it and enjoy!

Putting Everything Together

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Top 3 chicken yaki udon recipes from across the web

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The most viewed chicken yaki udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine