Chicken Udon Stir Fry Recipes

EASY STIR FRY WITH UDON NOODLES

Steps:

• Soak noodles in hot water for 5 minutes or cook Udon Noodles according to the package directions.
• Make Stir Fry Sauce: In meanwhile, mix stir fry sauce. In a small bowl, add all stir-fry ingredients. Mix well until honey mixes well with oyster sauce, vinegar and chili paste. Set aside. Slice all veggies and mince garlic.
• Cook Tofu: Heat a part of oil (mixture of cooking oil and sesame oil - 1/2 tbsp cooking oil, 1 tsp sesame oil) in a wok/saute pan, add diced (pressed, drained) tofu with a tbsp stir-fry sauce, stir fry until tofu is light brown at edges. (careful of spatter) Remove cooked tofu into a bowl leaving behind any oil in the wok.
• Stir Fry Udon Noodles: In same pan, heat on medium-high, add remaining oil. Add garlic with veggies and stir-fry for 1 minute. Add drained udon noodles, stir-fry sauce. Cook on high heat until sauce coats the noodles (3-4 minutes) and noodles are bit caramelized. Add tofu, toss with noodles gently. Remove from heat. Add a tbsp lime juice with pinch of salt and pepper. Taste and adjust salt/lime juice.
• Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!

TERIYAKI CHICKEN YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Wash and peel (optional) the carrot, and cut them into thin slivers and set aside
• Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside
• Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside
• Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.
• Grate the ginger and set aside later for the sauce
• Hand shred, or thinly slice the leftover chicken and set aside
• Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside
• Set a small pot on the stove on medium-low heat
• Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)
• Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes
• While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.
• Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.
• Once the sauce thickens, set it aside for later.
• Use a large frying pan and set the stove to medium to medium high heat.
• Add 2 tablespoons of oil to the frying pan and wait for it to get hot.
• Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)
• Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.
• Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.
• Add in the chicken and mix everything together and cook for another 1-2 minutes.
• Add in the noodles and cook for 1 minute
• Add in the sauce and cook everything for 1 minute
• Once everything is all cooked, plate it and enjoy!

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

• Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

15 MINUTE SPICY UDON STIR FRY

Steps:

• Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
• In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
• If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
• Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

CHICKEN UDON

Steps:

• Boil water in a pot then. When water is boiling add udon noodles then let simmer for 5 mins. Drain and set aside.
• Wash chicken breast thoroughly and cut into strips. Season with salt, pepper, and light soy sauce and marinate for 5 to 10 minutes.

UDON NOODLES WITH CHICKEN, BROCCOLINI, AND SHIMEJI MUSHROOMS

Steps:

• Bring a medium pot of water to a boil and add udon noodles. Cook until they're separated and just soft; usually about 1.5 to 2 minutes. Drain and set aside.
• Combine the soy sauce, honey, garlic, five-spice powder, Sichuan peppercorns, and pepper and set aside.
• Gently wash the shimeji mushrooms. Cut off the rough bottom and separate the individual mushrooms.
• Combine the mushrooms, broccolini, and sauce, stirring to ensure that the vegetables are well-covered.
• Heat a wok over very high heat for 1 minute, then add vegetable oil. When the oil is just beginning to give of faint wisps of smoke, add the chicken. Stir fry until cooked through and somewhat browned, 3-4 minutes. Set aside and return the wok to the heat.
• Wait 20-30 seconds for the wok to get very hot again, then add the vegetable/sauce mixture. Stir fry for 3-4 minutes, or until the mushrooms are soft and the broccolini is deep green (but still relatively crunchy).
• Add the chicken and udon noodles back into wok and stir all the components together. Remove from heat and serve.

CHICKEN STIR FRIED UDON NOODLES

Steps:

• Wash and cut cabbage
• Wash and cut carrot into strips
• Wash and cut chicken thigh into strips
• Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
• Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
• Set the cooked cabbage, carrot and chicken aside
• Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
• After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
• Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
• Stir fried them little bit and ready to serve

CHICKEN BULGOGI UDON NOODLES

Steps:

• Slice chicken breast thin as possible. Combine chicken, garlic, ginger, soy sauce, mirin, plum extract, sugar, sesame oil and black pepper in a mixing bowl. You can use 3 tbsp red or white wine to substitute mirin & plum extract. Mix well and set a side. You can marinate over night but not necessary, about 10 minutes will do the job.
• Run frozen udon noodles under hot water (not boiling water, just hottest water you can get from faucet) until it's soften. Then rinse under cold water and drain. Set aside.
• Heat a large skillet or wok over high heat, add cooking oil. Add sliced onions and stir fry for 2 minutes or until the edges are golden and most of the onions are soften.
• Add marinated chicken and stir fry for 3 to 4 minutes or until chicken is fully cooked.
• Add the prepared noodles and stir fry everything together about 2 to 3 minutes. Add half of the chopped green onion and toss. Remove from heat.
• Serve on a serving plate (I decorate the plate with crown daisy, but you can skip it or use baby kale, angular or baby spinach.) and garnish with remaining chopped green onion, sesame seeds, sesame oil and black pepper. Serve with your favorite kimchi or sriracha for a spicy kick. Enjoy!

STIR FRIED UDON NOODLE

Steps:

• Cut chicken into small pieces. Mix with soy sauce, sesame oil and baking soda and marinate for 10 to 15 minutes.
• Julienne the carrot. Slice mushroom and onion, into thin slices. Cut spring onion into 2" sizes.
• Boil noodles into boiling water to 3-4 minutes, strain it and set it aside. ( Or cook by the packet instructions. )
• Heat pan and add 1/2 tbsp of oil and add marinated chicken and stir fry till the chicken has nice colour.
• Add the onions and follow by the carrots, cabbage and mushrooms. Stir for 1-2 mins.
• Add the Udon noodles then add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt, mirin and sesame oil. Mix all the ingredients and sauces well and stir fry for 1-2 minutes and then add the cut spring onions. Stir till the sauces are absorbed in the noodle.
• Delicious Stir Fry Udon is ready! Serve immediately!
• Enjoy!

ORANGE CHICKEN AND UDON STIR-FRY

Steps:

• Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.
• Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade; bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.
• While chicken cooks, 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.
• Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

UDON NOODLE AND MUSHROOM STIR FRY

Steps:

• If using dried udon noodles, prepare according to directions on package (see notes).
• Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
• Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
• While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
• Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
• Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.

TERIYAKI CHICKEN UDON RECIPE

Steps:

• Method: Marinate the chicken with at least half of the sauce. The chicken should be covered evenly. Set aside for about 30 minutes. Heat oil in a frying pan over medium heat. Fry the chicken until both sides are lightly brown. Pour in all the marinade. Cover and cook the chicken over low heat until the chicken is cooked through. Dish up and let it rest for 10 minutes. Cut into thick slices. Set aside. Add a little more oil into the pan. Increase heat to high. Saute onion until transcalent. Add the bean sprout. Stir to combine. Add udon noodles. Stir and cook until heated evenly. Along the way of stir frying the noodles, add the cooked marinade bit by bit and combine well. You might not need to add all the sauce. Toss in the chicken and chives. Stir and cook until the chives are just cooked. Test the taste. If you're satisfied, it's done. Serve immediately.

YAKI UDON STIR FRY

Steps:

• Season the chicken as desired. Heat the oil in a large, deep non-stick skillet or wok over medium-high heat. Stir-fry the chicken and mushrooms 10 minutes until lightly browned.
• Add the cabbage, garlic and ginger; stir-fry for 2 minutes.
• Meanwhile, combine broth, cornstarch and sugar until cornstarch is dissolved. Add to pan. Gently separate udon noodles and add to pan. Cook, stirring, until veggies are tender-crisp, sauce is thickened and noodles are coated, about 3 minutes.

CHICKEN UDON STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook udon noodles according to package directions, drain well, and set aside.
• While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
• Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
• Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
• Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
• Garnish with sesame seeds and green onions if desired.