If you love fragrant Asian noodles, this chicken udon with vegetables is the kind of dish that earns a permanent place in the weeknight rotation. A glossy sauce with a gentle kick coats the springy noodles and golden chicken, while fresh vegetables bring crunch and bright color. It comes together in minutes — just right for a busy evening.
Ingredients
- Udon noodles — 300g (10.6 oz)
- Chicken breast — 250g (9 oz)
- Bell pepper — 1
- Carrot — 1
- Green onions — 2
- Garlic — 2 cloves
- Fresh ginger — 10g (0.35 oz)
- Soy sauce — 3 tbsp
- Oyster sauce — 1 1/2 tbsp
- Sesame oil — 1 tsp
- Vegetable oil — 1 1/2 tbsp
- Cornstarch — 1 tsp
- Sugar — 1 tsp
- Rice vinegar — 1 tsp
- Water — 50ml (3 1/3 tbsp)
- Chili sauce (optional) — 1 tsp
- Sesame seeds — 1 tbsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- In a bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, water, sesame oil, and chili sauce until smooth.
- Slice the chicken into thin strips. Cut the bell pepper and carrot into matchsticks, and trim the green onions into 3–4 cm (1–1.5 inch) pieces. Finely chop the garlic and ginger.
- Cook the udon until al dente (or loosen fresh noodles), then rinse and drain well.
- Heat a wok or wide skillet over high heat with the vegetable oil until just shimmering.
- Stir-fry the chicken for 3–4 minutes until lightly golden. Season with salt and pepper, then transfer to a plate.
- In the same pan, quickly stir-fry the garlic and ginger for 20–30 seconds. Add the carrot and bell pepper and cook for another 2–3 minutes, keeping the vegetables crisp.
- Return the chicken to the pan, add the noodles, and pour in the sauce. Toss vigorously for 1–2 minutes, until the sauce thickens slightly and coats everything evenly.
- Remove from the heat, fold in the green onions, and finish with sesame seeds. Adjust salt and heat if needed.
- Serve immediately while the noodles are hot and glossy.
Serving and Storage
Serve the udon straight from the pan with extra sesame seeds and a wedge of lime. Store leftovers in an airtight container for up to 2 days. Reheat in a skillet with 1–2 tbsp of water to bring back the noodles’ juiciness.
Nutrition per Serving
| Calories | 500 kcal |
|---|---|
| Protein | 32 g |
| Fat | 16 g |
| Carbohydrates | 62 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 1900 mg |
Frequently Asked Questions
Can I substitute the chicken?
Yes — turkey, lean pork, or tofu all work well. If using tofu, choose firm tofu, pat it dry thoroughly, and fry it until crisp and golden.
What noodles can I use if I don’t have udon?
Wheat noodles, ramen, egg noodles, or even spaghetti can work. Just adjust the cooking time according to the package instructions.
The sauce tastes too salty. What should I do?
Add 1–2 tbsp of water and a little sugar or rice vinegar to balance it out. Low-sodium soy sauce is also a good option.
The noodles are sticking together. How do I prevent that?
Don’t overcook them, and after boiling, rinse them quickly and toss with a small drizzle of oil. Add them to the pan while still warm and keep the heat high.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Gluten-free: use rice noodles and tamari instead of soy sauce (wheat-free), and replace the oyster sauce with fish sauce or omit it.
- Heat: adjust the chili sauce or sriracha to taste; for a milder version, leave out the hot sauce entirely.
- Vegetables: add broccoli, snap peas, mushrooms, or zucchini — slice them thinly to preserve their bite.
- Sauce texture: for a glossier finish, increase the cornstarch to 1 1/2 tsp; for a lighter sauce, reduce the water to 30ml (2 tbsp).
- Wok technique: keep the heat as high as possible and don’t overcrowd the pan — cook in batches if needed.