Chicken Yaki Udon

Name: Chicken Yaki Udon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 ounces frozen udon noodles; 1 tablespoon olive oil; 0.5 pound boneless chicken breasts, cut into thin strips; 0.5 onion, sliced; 0.5 red bell pepper, sliced; 0.5 cup shredded cabbage; 0.5 cup carrot matchsticks; 1 teaspoon minced garlic; 2 tablespoons soy sauce, or more to taste; 1 tablespoon gochujang (Korean chile paste); 1 tablespoon ketchup; salt and ground black pepper to taste

4.3

(11)

10 Reviews

3 Photos

This delicious yaki udon stir-fry is similar to yakisoba, but it's made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried — the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, but you'll lose some of the signature texture.

Submitted by Diana71

Updated on November 22, 2024

chicken yaki udon with vegetables on plate with chopsticks on the side

3

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

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Ingredients

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4x

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Original recipe (1X) yields 4 servings

6 ounces frozen udon noodles
1 tablespoon olive oil
½ pound boneless chicken breasts, cut into thin strips
½ onion, sliced
½ red bell pepper, sliced
½ cup shredded cabbage
½ cup carrot matchsticks
1 teaspoon minced garlic
2 tablespoons soy sauce, or more to taste
1 tablespoon gochujang (Korean chile paste)
1 tablespoon ketchup
salt and ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

Tips

Boneless chicken thighs may be used in place of boneless chicken breasts, if preferred.

Orange of yellow bell pepper can be substituted for red, if you'd like.

21 home cooks made it!

Nutrition Facts (per serving)

274	Calories
6g	Fat
35g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 32mg	11%
Sodium 792mg	34%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein 19g	38%
Vitamin C 22mg	25%
Calcium 29mg	2%
Iron 2mg	13%
Potassium 321mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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