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–+ servings

20-Min Japanese Chicken Yaki Udon Noodles

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 250 g boneless chicken thigh bitesize pieces
  • ⅛ tsp salt
  • ½ tbsp all-purpose flour
  • 50 g onion
  • 2 fresh shiitake mushrooms
  • ½ bell pepper seeds and pith removed
  • ½ carrot
  • 150 g green cabbage
  • 1 tsp butter
  • 1 tsp lard
  • 1 clove garlic
  • 1 tsp ginger root
  • 1 tsp dashi granules
  • 1 tsp mirin
  • ½ tsp oyster sauce
  • ¼ tsp sugar
  • 2 portions udon noodles pre-cooked, ready to use type

Finishing

Instructions 

  • Cut 250 g boneless chicken thigh into bitesize pieces, then sprinkle with ⅛ tsp salt and ½ tbsp all-purpose flour. Toss until evenly covered, then cover and refrigerate while you prepare the other ingredients.
    coating chicken pieces with flour in a steel mixing bowl on a white background
  • Thinly slice 50 g onion and 2 fresh shiitake mushrooms, and julienne ½ carrot and ½ bell pepper. Chop 150 g green cabbage into rough bitesize pieces and set by the stove.
    thinly sliced onion, julienned carrot, thinly sliced mushroom and julienned green bell pepper on a wooden cutting board on a white background
  • Heat a wok on medium low and melt 1 tsp butter and 1 tsp lard. Grate 1 clove garlic and 1 tsp ginger root straight into the wok, add the onion and fry for 3 minutes or until fragrant and the onion is slightly softened.
    grating ginger into a oiled wok on the stove top
  • Increase the heat to medium and push the onions and aromatics to one side. Place the chicken pieces in the wok with the skin side facing down and fry undisturbed. Once golden and slightly crispy, flip and sear on the other side.
    browned chicken pieces in a wok with softened onions
  • Once the chicken is seared all over, add the cabbage, carrot, bell pepper and mushrooms. Flavor with 1 tsp dashi granules, 1 tsp mirin, ½ tsp oyster sauce and ¼ tsp sugar. Stir fry everything together until the condiments are evenly distributed and the vegetables are tender-crisp.
    green bell pepper, shiitake mushrooms, carrots and cabbage in a wok with a hand holding a small glass bowl of dashi granules above
  • Increase the heat to high and add 2 portions udon noodles. Mix and toss until the ingredients are evenly distributed, then pour ½ tbsp Japanese soy sauce (koikuchi shoyu) around the edge of the pan.
    pouring soy sauce over yaki udon in a wok on the stove top
  • Turn off the heat and add ½ tbsp butter and ¼ tsp balsamic vinegar. Toss a few times then transfer to serving plates.
    a cube of butter on top of yaki udon in a wok on the stove
  • Garnish with ground black pepper, toasted white sesame seeds, kizami nori (shredded nori) and optionally, a drizzle of chili oil (rayu). Enjoy!
    chicken butter and shoyu yaki udon with vegetables topped with kizami nori and sesame seeds on a white plate with blue stripes side view

Notes

  • Cut all vegetables to similar size and thickness for quick, even cooking.
  • For fresh or dried noodles (not "ready to use" type), cook slightly less than package instructions, then rinse with water to remove excess starch.
  • Add a small amount of lemon juice or vinegar if you prefer a tangier flavor.
  • Substitute with any other stir-fry vegetables as desired.
  • For leftovers, cool to room temperature within 90 minutes, store in airtight containers in the fridge for up to 2-3 days, and reheat over medium heat with a splash of water to revive texture.