Korean Stir Fry Udon Chicken Recipe 475

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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

15 MINUTE KOREAN STYLE UDON STIR FRY



15 Minute Korean Style Udon Stir Fry image

Thick and chewy udon noodles stir fried in kimchi butter with juicy slices of chicken thigh, crispy crumbled bacon, spicy kimchi, all topped with a fried egg, this udon stir fry is ready to devour in 15 minutes!

Provided by Danielle Wolter

Categories     Main Course

Time 15m

Number Of Ingredients 12

1/2 pound boneless, skinless chicken thighs
12 ounces udon noodles (cooked and drained)
1 tablespoon soy sauce
4 slices bacon (cooked and crumbled)
1 teaspoon sesame oil
4 garlic cloves (minced)
2 tablespoons mirin
Green onions (for garnish)
4 fried eggs (optional)
1 tablespoons Korean soy bean paste
2 tablespoons minced kimchi
1/4 cup unsalted butter (softened)

Steps:

  • Add 1 tablespoon of kimchi butter (see below for kimchi butter instructions) to a skillet and heat over medium heat. Add the chicken thighs and cook, 3-4 minutes per side, until no longer pink in the middle.
  • Remove and set aside to cool. Once cool to the touch, slice the chicken into bite sized pieces. You can do this part in advance if you'd like.
  • Add another tablespoon of kimchi butter to the skillet and heat over medium-high heat.
  • Add the chicken and cook for 30 seconds.
  • Add the udon noodles and garlic and cook for 2-3 minutes. It's ok if the noodles char a touch, it adds some flavor. Just be careful they don't burn.
  • Add the mirin and let it cook for 1 minute, tossing often.
  • Add the soy sauce, bacon and sesame oil. Cook until all the liquid has evaporated (about 2-3 minutes).
  • Serve with a fried egg on top (optional) and garnish with green onions.

Nutrition Facts : ServingSize 1 cup, Calories 1308 kcal, Carbohydrate 127 g, Protein 67 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 525 mg, Sodium 3512 mg, Fiber 10 g, Sugar 21 g

KIMCHI UDON NOODLE STIR-FRY



Kimchi Udon Noodle Stir-Fry image

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Provided by chpmnk42

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 10

2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4 scallions, diagonally sliced

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, 3 to 5 minutes. Drain.
  • Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
  • Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g

CHICKEN UDON STIR FRY



Chicken Udon Stir Fry image

Fresh veggies, juicy chicken, & udon noodles are tossed in a sweet & spicy sauce for a quick and easy Asian-inspired meal!

Provided by Holly Nilsson

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 16

2 packages udon noodles (7 oz each)
4 chicken thighs (boneless, cut into bite-sized pieces)
1 teaspoon vegetable oil (more as needed)
½ onion (sliced)
4 oz mushrooms (sliced)
1 red bell pepper (sliced)
1 cup snap peas
sesame seeds and thinly sliced green onion for garnish (optional)
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
2 teaspoons rice wine vinegar
½ tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon sriracha
½ teaspoon fresh ginger (optional )

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.

Nutrition Facts : ServingSize 0.25 recipe, Calories 376 kcal, Carbohydrate 46 g, Protein 32 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1525 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 4 g

ORANGE CHICKEN AND UDON STIR-FRY



Orange Chicken and Udon Stir-Fry image

Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and have no idea they are eating all those veggies.

Provided by FrackFamily5 CA->CT

Categories     Main Dish Recipes     Stir-Fry     Chicken

Yield 6

Number Of Ingredients 16

3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized cubes
1 mandarin orange, juiced
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
3 cloves garlic, smashed
2 tablespoons olive oil
8 ounces udon noodles
1 medium yellow bell pepper, cut into chunks
1 medium sweet onion, roughly chopped
1 medium carrot, grated
2 cloves garlic, minced
2 cups broccoli florets
1 (15 ounce) can mixed stir-fry vegetables, drained
2 tablespoons peanut butter
2 tablespoons teriyaki sauce

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.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 37.6 g, Cholesterol 40.2 mg, Fat 9.8 g, Fiber 4.9 g, Protein 21.7 g, SaturatedFat 1.7 g, Sodium 840.1 mg, Sugar 5.3 g

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