Chicken Udon Noodles

This stir fry tosses thick, chewy udon noodles with cornstarch-marinated chicken and crisp vegetables, all brought together in a savory soy-oyster sauce with a splash of chicken broth. Marinating the chicken briefly with cornstarch gives it a slightly velvety texture, a technique borrowed from Chinese stir-fry cooking. It's a satisfying, noodle-forward dinner that comes together in about 30 minutes.

Marinated chicken and vegetables stir-fry with udon noodles in a savory soy-oyster sauce for a hearty Japanese-style dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (15 min prep, 15 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 4 servings
• Light: about 381 calories per serving

Ingredients

• 2 boneless (skinless chicken breasts, thinly sliced)
• 1 tablespoon soy sauce
• 1 tablespoon sake or rice wine
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 medium onion (thinly sliced)
• 2 cloves garlic (minced)
• 1- inch piece ginger (minced)
• 1 carrot (julienned)
• 1 red bell pepper (thinly sliced)
• 2 cups baby spinach or bok choy
• 2 packs (7-8 ounces each fresh or frozen udon noodles)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon mirin or rice wine (optional)
• 1 cup chicken broth
• 2 green onions (sliced)
• Sesame seeds (for garnish)

Instructions

1. Combine the sliced chicken with 1 tablespoon of soy sauce, the sake or rice wine, and the cornstarch in a bowl, mix well, and let it marinate for about 10 to 15 minutes.
2. If using fresh udon noodles, boil them according to the package instructions, usually 2 to 3 minutes; if frozen, cook a bit longer, about 5 to 6 minutes, then drain and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, add the marinated chicken, and stir-fry until cooked through and slightly browned, about 4 to 5 minutes, then remove and set aside.
4. Add the remaining oil to the same skillet, add the onion, garlic, and ginger, and stir-fry for about 1 to 2 minutes until fragrant, then add the carrot and bell pepper and continue stir-frying for another 2 to 3 minutes until tender but still crisp.
5. Return the chicken to the skillet, add the baby spinach or bok choy, and stir-fry for another 1 to 2 minutes until the greens wilt.
6. Add the cooked udon noodles to the skillet.
7. Mix the remaining soy sauce, oyster sauce, mirin if using, and chicken broth in a small bowl, pour it over the noodle mixture, and toss everything together until well combined and heated through, about 2 to 3 minutes.
8. Divide the noodles into bowls, garnish with sliced green onions and sesame seeds, and serve hot.

Cooking Tips

• Marinate the chicken for the full 10 to 15 minutes so the cornstarch has time to work its texture magic.
• Don't overcook the vegetables — they should stay crisp-tender.
• Toss everything together quickly at the end so the noodles heat through without overcooking.

Substitutions

• Shrimp or tofu can replace the chicken.
• Bok choy can replace spinach.
• Ramen or lo mein noodles can be used in place of udon if that's what you have.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium-high heat with a splash of water or broth to loosen the noodles.

Serving Suggestions

• Scatter sliced scallions and a pinch of sesame seeds over each bowl.
• Add a drizzle of chili oil for heat.
• Serve immediately while the noodles are hot and the vegetables are crisp.

Nutrition (per serving)

Nutrient	Amount
Calories	381 kcal

You Might Also Like

• Japanese Miso Butter Corn Ramen
• Teriyaki Chicken
• Chicken Ramen Stir Fry
• Easy Korean Veggie Fried Rice
• Pepper Steak
• Easy Chicken and Veggie Stir Fry (Quick and Healthy)