Yaki Udon (Japanese Stir Fried Udon)

bowl of yaki udon noodles with ground chicken and veggies.

Yaki Udon (Japanese Stir Fried Udon)

Course: Main Course

Cuisine: Japanese

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings: servings

Calories: 420kcal

Author: Quynh Nguyen

Yaki udon is a quick Japanese stir-fry with chewy udon noodles, ground chicken, mushrooms, bok choy, and carrots tossed in a savory sauce. It comes together in about 20 minutes for an easy weeknight dinner.

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Ingredients

Stir Fry

1 tablespoon cooking oil
½ large yellow onion, thinly sliced
2 garlic cloves, minced
1 pound ground chicken
6 baby bella or shiitake mushrooms, sliced
¼ pound bok choy or cabbage
¼ cup shredded carrots
1 pound udon noodles, fresh or frozen, loosened if needed
Salt and pepper, to taste

Sauce

2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
½ tablespoon sugar
1 teaspoon rice vinegar

Instructions

Make the sauce. Stir together the dark soy sauce, oyster sauce, mirin, sugar, and rice vinegar until the sugar dissolves. Set aside.
Cook the aromatics. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2–3 minutes, until fragrant and beginning to soften.
Cook the chicken. Add the ground chicken, season lightly with salt and pepper, and pour in 1–2 tablespoons of the sauce. Cook for 6–7 minutes, breaking the chicken into small pieces, until browned and cooked through. Transfer to a plate.
Cook the vegetables. Add a little more oil if the pan looks dry. Cook the mushrooms for about 2 minutes, then add the bok choy and carrots. Stir-fry for another 2–3 minutes, until just tender.
Add the noodles and sauce. Add the udon noodles and remaining sauce. Toss until the noodles are evenly coated and heated through. Add a small splash of water if needed to loosen the noodles.
Finish the stir-fry. Return the chicken to the pan and toss everything together for another 1–2 minutes.
Serve. Taste and adjust the seasoning if needed, then serve hot.

Notes

Frozen udon gives you the chewiest texture and holds up well in stir-fries.
Prep the ingredients before cooking because everything moves quickly once the pan is hot.
Use a large skillet or wok so the ingredients have room to brown.
Cook the mushrooms first, then add the quicker-cooking vegetables.
Add a small splash of water if the noodles are clumped together.
Store leftovers in the refrigerator for up to 3 days.

Nutrition