Chicken Yaki Udon Recipe + Video

Top down view of a bowl of chicken yaki udon topped with green scallion slices and mung beans.

5 stars (3 reviews)

This delicious one-pan Japanese dish features tender stir fry vegetables, ground chicken and udon noodles, all combined in a zippy soy and citrus sauce. It's easy to customize and ready in 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main, Main Course

Cuisine: Asian, Japanese

Servings: - 6 servings

Calories: 430kcal

Author: Sommer Collier

Ingredients

For the Yaki Udon Noodle Sauce –

¾ cup water
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 tablespoon lime juice or rice vinegar
1 tablespoon brown sugar

For the Yaki Udon –

1 tablespoon sesame oil
1 pound ground chicken
8 ounces sliced mushrooms
1 bell pepper seeded and sliced thin
1 bunch scallions chopped and separated into white and greens
1 cup mung bean sprouts
18-20 ounces vacuum-packed udon noodles

US Customary - Metric

Instructions

In a small bowl, combine the water, soy sauce, oyster sauce, lime juice, and brown sugar for the noodle sauce. Stir well and set aside.
Remove the seeds from the bell pepper and slice it into thin strips. Slice the scallions into 1-inch segments, separating the whites and greens into two piles. Slice the mushrooms if needed.
Set a large wok (or sauté pan) over medium-high heat. Add the sesame oil to the pan. Once hot, add the scallion whites, mushrooms, and bell pepper strips.
Stir fry the vegetables for 3-4 minutes, until mostly cooked. Move the vegetables to a holding plate.
Add the ground chicken to the pan. Break the chicken into small pieces with a wooden spoon, as you stir and cook. Once the ground chicken is well browned, open the udon noodle packets and add the noodles to the wok.
Pour the sauce over the top of the noodles. Gently fold the chicken and sauce over the noodles until they loosen enough to pull apart. Do not break the noodles into pieces; gently tug and fold to loosen them.
As the noodles start to separate, add the stir fried vegetables back to the pan. Toss well, then add in the mung beans sprouts, and scallion greens. Toss and simmer for another 1-2 minutes, then remove from heat. Serve immediately.

Video

Notes

Cool the dish completely before transferring to an airtight container. Keep in the fridge for up to 3 days.

Nutrition