Yaki Udon Noodle Recipe
Quick stir-fried Japanese noodle bowl with chewy udon, tender chicken, crisp veggies, and umami-packed sauce. Perfect easy dinner ready in 30 minutes.
Equipment
- Wok or large skillet
- Pot for noodles
Ingredients
- 8 oz udon noodles fresh or frozen
- 1 lb boneless chicken breast or thigh thinly sliced
- 2 tbsp sesame oil divided
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 medium carrots julienned
- 3 green onions chopped, some for garnish
- 3 garlic cloves minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp mirin or rice vinegar
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and black pepper to taste
- 1 tsp sesame seeds for garnish
Instructions
- Heat 1 tbsp sesame oil in wok over high heat. Stir-fry chicken with salt and pepper until cooked, 4-5 min. Push aside.
- Add remaining sesame oil, bell peppers and carrots. Stir-fry 2-3 min until crisp-tender.
- Boil udon noodles per package (2 min fresh). Drain.
- Add noodles to wok. Pour soy sauce, mirin, oyster sauce, sugar, garlic. Toss 2 min until coated.
- Stir in green onions. Garnish with seeds and extra onions. Serve hot.
Notes
- High heat for wok hei flavor.
- Prep all ingredients first.
- Taste sauce before adding noodles.