Chicken Vegetable Udon Recipes

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CHICKEN STIR FRIED UDON NOODLES



Chicken Stir Fried Udon Noodles image

Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.

Provided by Tracy O.

Categories     Main Course     Noodles     Side Dish

Number Of Ingredients 13

1 Carrot
1/8 head Cabbage
1 piece Chicken thigh
2 Udon noodles
4 teaspoons Vegetable oil
some Salt (for stir fried cabbage & carrot)
2 tablespoons Oyster sauce
1/2 teaspoon Garlic powder
1 tablespoon Soy sauce
1/2 teaspoon Sugar
1 tablespoon Sesame oil
1 tablespoon Dark soy sauce
4 tablespoons Water

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

Nutrition Facts : Calories 156 kcal, Carbohydrate 6 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 793 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN YAKI UDON



Chicken Yaki Udon image

This delicious stir-fry is similar to yakisoba, but is 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, too, but you'll lose some of the signature texture.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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 saute 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; saute 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.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g

CHICKEN-VEGETABLE UDON



Chicken-Vegetable Udon image

From WW - I have yet to try but it sounds fab! Only 4 points, 183 calories, 4 grams of fat! Much better then some of the others!

Provided by JESMom

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 lb udon noodles or 1/4 lb cooked spaghetti
1 teaspoon canola oil
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
4 cups chicken broth
3 tablespoons sake
2 tablespoons soy sauce
1 lb chicken breast, cut into strips
1 cup shiitake mushroom, sliced
6 scallions, chopped
1 carrot, sliced
1/4 cup cilantro leaf

Steps:

  • Bring a large pot of water to a boil.
  • Add the noodles and cook until tender, about 20 minutes; drain.
  • Meanwhile, heat the oi in a large saucepan over medium-high heat. Add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the chicken, stirring to coat. Stir in the broth, sake and soy sauce; bring to a simmer.
  • Cover and cook at a gentle simmer until the chicken is cooked through, about 10 minutes. Add the veggies and cook till tender, about 5 more minutes. Stir in the noodles and sprinkle with the cilantro.

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES



Stir-Fried Udon with Chicken and Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 13

18 to 20 ounces fresh or frozen udon noodles
1/4 cup mushroom broth
2 tablespoons sake
2 tablespoons soy sauce
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
2 tablespoons vegetable oil
1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
1 carrot, thinly sliced on an angle
3 scallions (white and green parts separated), thinly sliced
1 cup snow peas, trimmed
6 cloves garlic, minced

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
  • Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
  • Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES



Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

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 WITH CHICKEN AND SCALLIONS



Udon With Chicken and Scallions image

These udon noodles with chicken and scallions come together in under 30 minutes.

Provided by Lillian Chou

Categories     Chicken     Onion     Pasta     Vegetable     Quick & Easy     Dinner     Lunch     Gourmet     Lunar New Year     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Noodle

Yield 4 servings

Number Of Ingredients 9

1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon
1/2 cup oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon toasted sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)

Steps:

  • Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
  • Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
  • While noodles cook, tear chicken into chunks.
  • Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
  • Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
  • Cooks' Note
  • If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

UDON NOODLES WITH CHICKEN, SHELLFISH, AND VEGETABLES



Udon Noodles with Chicken, Shellfish, and Vegetables image

Provided by Shirley Cheng

Categories     Chicken     Mushroom     Shellfish     Kid-Friendly     Dinner     Clam     Shrimp     Spinach     Cabbage     Potluck     Noodle     Soy Sauce     Simmer     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

3/4 cup carrots, thinly sliced
1 cup snow peas, cut in half crosswise
5 napa cabbage leaves, cut crosswise into 1-inch-wide strips
4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1-inch-wide strips
8 ounces dried udon noodles
6 cups dashi
1/2 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
1 ounce (about 4) fresh shiitake mushrooms, stemmed
8 littleneck clams, scrubbed
4 ounces (about 12) small shrimp, peeled, deveined, and butterflied
2 scallions (white and green parts), cut crosswise into 2-inch pieces and julienned

Steps:

  • Bring large pot water to boil over high heat. Have ready large bowl ice water. Add carrots, snow peas, cabbage, and spinach to boiling water and blanch until crisp-tender, about 30 seconds. Using slotted spoon, transfer vegetables to ice water to stop cooking (reserve boiling water), then transfer to colander to drain. Set aside.
  • Boil noodles in same water until just tender, following package instructions. Drain and transfer to 4 warmed bowls.
  • In medium saucepan over moderately high heat, combine dashi, soy sauce, and mirin. Bring to simmer, then add chicken, mushrooms, clams, and shrimp. Simmer until chicken is cooked through, mushrooms are tender, clams open, and shrimp are opaque, about 5 minutes. (Discard any unopened clams.)
  • Divide vegetables between bowls atop noodles, then ladle hot broth, chicken, mushrooms, clams, and shrimp over. Serve immediately.

CHICKEN UDON NOODLE SOUP



Chicken Udon Noodle Soup image

This is a delicious chicken udon noodle soup.

Provided by Erin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Steps:

  • Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
  • Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g

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