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5.0 from 198 votes

Chicken Stir Fried Udon Noodles

Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 161 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Japanese

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

    Cup of Yum
  1. Wash and cut ⅛ head of small cabbage (8 oz).
  2. Then, wash and cut 1 small carrot (4 oz) into strips.
  3. Next, wash and cut 1 piece of chicken thigh (4 oz) into strips.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Set the cooked cabbage, carrot and chicken aside.
  9. 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.
  10. After that, use a chopstick to loosen up the udon noodles. Add another 2 tablespoons of water and keep stir frying the noodles.
  11. 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.
  12. Stir fry and mix them a little bit and ready to serve.

Notes

  • I like to use chicken thigh rather than chicken breast because  it has a better texture when you stir fry them.
  • It is best to marinate the chicken for 20-30 minutes before cooking.
  • Then, add a pinch of salt (1/16 teaspoon) when stir fry cabbage and carrot.
  • Most of the udon that I can purchase in the states are frozen. So, if you have frozen udon noodles. I suggest defrosting it an hour before stir frying.
  • After putting the udon noodles into the pan add some water and cover with the lid for a few minutes. Next, add the dark soy sauce and use chopsticks to mix and separate the noodles. I prefer to use chopsticks to stir fry noodles so they don’t break so easily.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 28mg (9%) Sodium 865mg (36%) Potassium 183mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2598IU (52%) Vitamin C 11mg (12%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 161

% 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.