Chicken Stir Fried Udon Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
161 kcal
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Course
Side Dish, Main Course
Chicken Stir Fried Udon Noodles
Description
This recipe starts by marinating chicken thigh strips in a blend of oyster sauce, garlic powder, soy sauce, sugar, and sesame oil to infuse flavor. Meanwhile, small portions of cabbage and carrot are washed and sliced into strips. Each ingredient—cabbage, carrot, chicken—is stir-fried separately with a teaspoon of vegetable oil and a pinch of salt to achieve the ideal tenderness and balanced seasoning.
After individual cooking, the components are combined with udon noodles, which are stir-fried with additional oil, water, and dark soy sauce to soften and evenly coat the noodles. The technique of adding water and covering the pan helps thaw frozen udon noodles when used, preventing breakage. The final dish features tender vegetables, flavorful chicken, and chewy noodles united in a mildly savory soy-based sauce.
This stir fry works well as a main meal with the filling protein and noodles, showcasing the textural contrast between crisp-tender vegetables and soft noodles. Using chicken thigh contributes to a juicier texture compared to breast.
Marinating the chicken for 15-20 minutes enhances taste, and defrosting frozen udon noodles before cooking helps maintain noodle integrity. Stirring noodles with chopsticks carefully prevents them from breaking.
Ingredients
- 1 carrot (Small, 4 oz)
- ⅛ head cabbage (Small, 8 oz)
- 1 piece chicken thigh (Boneless and skinless, 4 oz)
- 2 udon noodles
- 4 teaspoons vegetable oil (Each time stir fry cabbage, carrot, chicken and udon noodles add a teaspoon of vegetable oil)
- ⅛ teaspoon salt (1/16 teaspoon, a pinch of salt for stir fry cabbage & carrot)
MARINATED CHICKEN:
- 2 tablespoons oyster sauce
- ½ teaspoon garlic powder
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 1 tablespoon sesame oil
UDON NOODLES STIR FRIED:
- 1 tablespoon dark soy sauce
- 4 tablespoons water (Add 2 tablespoons first, then add another 2 tablespoons.)
Instructions
- Wash and cut ⅛ head of small cabbage (8 oz).
- Then, wash and cut 1 small carrot (4 oz) into strips.
- Next, wash and cut 1 piece of chicken thigh (4 oz) into strips.
- After that, add 2 tablespoons of oyster sauce, ½ teaspoon of garlic powder, 1 tablespoon of soy sauce, ½ teaspoon of sugar and 1 tablespoon of sesame oil to the chicken. Mix it and marinate it for 15-20 minutes before cooking for the best result.
- Pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry cabbage for a few minutes or until it is soft.
- After, pour 1 teaspoon of vegetable oil into a non-stick pan and 1/16 teaspoon of salt (A pinch) to stir fry the carrot for a few minutes or until it is soft.
- The following step, pour 1 teaspoon of vegetable oil into a non-stick pan. Then, add the marinated chicken from step 4 and stir fry it until it is cooked.
- Set the cooked cabbage, carrot and chicken aside.
- Pour 1 teaspoon vegetable oil into a non-stick pan. Then, add 2 blocks of udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
- After that, use a chopstick to loosen up the udon noodles. Add another 2 tablespoons of water and keep stir frying the noodles.
- Lastly, add all the cooked cabbage, carrot and chicken from step 8 into the stir fry udon noodles from step 10. Stir fry them a little bit and ready to serve.
- Stir fry and mix them a little bit and ready to serve.
Notes
- Use chicken thigh instead of breast for more tender meat when stir-frying.
- Marinate chicken for 15-20 minutes to maximize flavor absorption.
- Add a pinch of salt when stir-frying cabbage and carrot to enhance taste.
- If using frozen udon noodles, defrost them about an hour before cooking for better texture.
- When stir-frying udon noodles, cover the pan with a lid after adding water to help soften noodles evenly.
- Use chopsticks to gently separate noodles to avoid breaking them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 865mg | 36% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2598IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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