5 from 9 votes
Chicken Yaki Udon Recipe
Stir-fried Japanese udon noodles with a spicy seasoning sauce and of course chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
servings
Calories:
263 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Too cook Noodles
- 2 ervings udon noodles
- 1 Teaspoon rice vinegar
- water
To season Chicken
- 5.2 Ounces chicken boneless thighs or breast
- 2 Teaspoon sesame oil
- ½ Teaspoon salt
For the Stir Fry
- 1 Piece garlic sliced, clove
- 2 talks green onion bulbs and greens separate
- 1 onion sliced
- 7 Ounces green cabbage chopped
- 1 Tablespoon neutral cooking oil normal cooking oil, generic cooking oil
- ¼ Cup chicken stock or Water
To make the Sauce
- 2 Tablespoon soy sauce
- 2 Tablespoon oyster sauce
- 1-2 Teaspoon doubanjiang optional, *see Notes
- 1 Teaspoon sesame oil
- 1 Teaspoon sugar
Instructions
Cook noodles
- Cook your noodles in water and with vinegar as per your package instructions. We use frozen homemade noodles and they took 3 minutes to cook through. Rinse noodles through water when cooked through and keep at the side.
Cup of Yum
Prep ingredients
- Cut chicken into bite-sized pieces and coat with sesame oil and salt.
- Prepare your vegetables, rinse them. Slice garlic. Separate green onion bulbs from stalks and slice bulbs, cut stalks into 2 inch long pieces, and keep stalks aside to use as a topping. Slice onion and chop cabbage. Keep all separate at the side.
- Mix sauce ingredients together in a small bowl to a smooth well-combined sauce.
Stir cook
- Heat up a wok or large deep pan with the sesame oil and saute sliced spring onion bulbs, garlic, and onion over a medium heat for 2-3 minutes.
- Stir in chicken pieces and stir cook chicken on all sides. Keep a medium to high heat setting.
- Stir in cabbage.
- Then add the cooked noodles with the chicken broth and stir-fry sauce to the pan and stir cook. Keep over a medium to high heat setting.
Notes
- Doubanjiang is a spicy broad bean paste from China. It adds flavor and heat. You can use it in this recipe or leave it out. Substitute it with chili oil or red chili pepper flakes to add heat to the yaki udon.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
14g
(5%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
27mg
(9%)
Sodium
1810mg
(75%)
Potassium
344mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
432IU
(9%)
Vitamin C
11mg
(12%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 1810mg | 75% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.