Name: Yaki Udon (Stir Fried Udon Noodles with Ground Chicken)
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Ingredients: 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; salt and pepper to taste; 2 tablespoons dark soy sauce; 2 tablespoons oyster sauce; 1 tablespoon mirin; ½ tablespoon sugar; 1 teaspoon rice wine vinegar

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Yaki udon with ground chicken and veggies is a quick and delicious dinner option that can be made in just 20 minutes! This flavorful stir-fried noodle dish combines tender udon noodles with savory ground chicken, baby bok choy, mushrooms, and carrots, making it perfect for busy weeknights. Enjoy a taste of Japanese comfort food right at home with this easy and satisfying recipe!

bowl of yaki udon noodles with ground chicken and veggies.

What is Yaki Udon?

Yaki udon is a popular Japanese stir-fried noodle dish made with thick, chewy udon noodles. The noodles are typically stir-fried with a variety of vegetables such as cabbage, carrots, and bell peppers and can include proteins like pork, beef, chicken, or shrimp. The dish is seasoned with a savory sauce made from soy sauce, mirin, and a hint of oyster sauce. Yaki udon is known for its robust flavors and satisfying texture, making it a favorite comfort food in Japanese cuisine.

Types of Udon and Cooking Tips

Fresh Udon: Soft and thick, usually found in the refrigerated section of Asian grocery stores. It has a chewy texture and requires minimal cooking time. To cook it, boil the udon briefly (1-2 minutes) until they separate and are heated through. Rinse under cold water to stop the cooking process and remove excess starch.
Dried Udon: Similar to dried pasta, these need to be boiled and have a firmer texture. It can be found in the pasta aisle of most supermarkets or Asian stores. Cook according to package instructions, usually 8-10 minutes. Rinse under cold water to achieve the best texture.
Frozen Udon: Often pre-cooked and just needs to be heated through. It is available in the freezer section of Asian markets.

For this recipe, I used frozen udon and let it thaw overnight before cooking. By letting the noodles thaw slowly, you prevent them from becoming overly mushy or breaking apart during the cooking process.

You can throw the udon noodles straight into the pan with a splash of water to help them rehydrate quickly. Alternatively, you can blanch the udon in boiling water for 2-3 minutes until they’re heated through and tender. Both methods ensure the noodles maintain their chewy texture and are ready to soak up the delicious sauce.

Ingredients for Yaki Udon

For the yaki udon stir-fried noodles, you’ll need the following ingredients:

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Cooking oil: Essential for stir-frying the ingredients in yaki udon, ensuring they cook evenly and don’t stick to the pan. A neutral oil like canola, vegetable, or avocado oil is ideal because it doesn’t interfere with the flavors of the dish. If you prefer a slightly richer taste, you can also use sesame or peanut oil.
Onion and garlic: form the aromatic base of the dish, providing depth and a savory flavor that complements the other ingredients.
Ground chicken: A lean protein option that absorbs the flavors of the sauce well, making each bite delicious. It cooks quickly and is lighter than other meats, which is perfect for a quick stir-fry. You can substitute ground chicken with ground turkey, pork, or even tofu for a vegetarian version.
Vegetables: I love the combination of baby bok choy, carrots, and mushrooms, which makes this a one-pan meal. Feel free to substitute it with other stir-fry vegetables.
Udon noodles: Udon noodles are thick, chewy wheat noodles that are the star of yaki udon. They soak up the sauce beautifully and provide a satisfying texture.

The sauce for yaki udon noodles is a perfect balance of savory and sweet flavors. Made with dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine, it coats the noodles beautifully, adding depth and richness to the dish. Do a taste test and adjust to your liking.

Substitutions and Variations

Here are some substitutions and variations for yaki udon:

Proteins: Instead of ground chicken, you can use shrimp, beef, pork, tofu, or even a mix of seafood for a different protein source.
Vegetables: Swap out baby bok choy, mushrooms, and carrots for other vegetables like bell peppers, snap peas, spinach, cabbage, or broccoli. Feel free to use any veggies you have on hand.
Noodles: If you don’t have udon noodles, you can substitute with soba noodles, ramen noodles, or even spaghetti in a pinch.
Sauce: For a different flavor profile, try adding a tablespoon of oyster sauce or hoisin sauce. For a spicier kick, include some chili paste or sriracha.
Garnishes: Top your yaki udon with sesame seeds, chopped green onions, or a drizzle of sesame oil for added flavor. You can also add a fried egg on top for extra richness.

Experiment with these variations to create a yaki udon dish that suits your taste and dietary preferences!

How to Make Yaki Udon with Chicken

Mix dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar in a small bowl until the sugar dissolves. Set it aside.
Place a large wok or skillet on the stove over medium-high heat. Once it’s hot, add cooking oil, onions, and garlic. Fry for 2-3 minutes, stirring occasionally, until the onions are translucent.

Process of making sauce in a bowl, setting it aside and sautéing garlic.

Add ground chicken, salt, pepper, and 1-2 tablespoons of the soy sauce mixture to the wok. Using a spatula or wooden spoon, break the ground chicken into smaller pieces. Spread the chicken evenly around the wok. Cook for 6-7 minutes, stirring occasionally, until browned and fully cooked. Transfer the cooked chicken to a separate plate and set it aside.
Add more oil to the wok and sauté the mushrooms for 2 minutes on each side.

Process of browning chicken and sautéing mushrooms.

Add the bok choy and carrots (or vegetable of choice) and let it cook for 2-3 minutes until they are heated through but still slightly crunchy.

Process of stir frying vegetables, udon noodles, and sauce in wok.

Toss in the udon noodles and the rest of the sauce mixture. Add a splash of water, if needed, to rehydrate the noodles. Stir fry until veggies and noodles are cooked to your desired texture, around 3-4 minutes.

Enjoy! 🙂

Bowl of yaki udon with chicken, mushrooms, bok choy, and carrots.

Helpful Tips

– Prep All Ingredients Before Cooking: Yaki udon cooks quickly, so have all your ingredients chopped, measured, and ready to go before you start.
– Use High Heat: Stir-frying is best done over high heat. This helps achieve a nice sear on the meat and vegetables, adding depth and a slight smokiness to the dish. Make sure your pan or wok is hot before adding the oil and ingredients.
– Don’t Overcrowd the Pan: Cook in batches if necessary to avoid overcrowding the pan.
– Add Vegetables in Stages: Different vegetables have different cooking times. Start with the ones that take longer to cook, like mushrooms, and add quicker-cooking ones, like shredded carrots and baby bok choy, later. This ensures all vegetables are cooked perfectly without becoming mushy.
– Season Gradually: Taste and adjust seasoning as you go. The sauce ingredients (soy sauce, oyster sauce, mirin, etc.) should be balanced to your taste. Start with a smaller amount and add more as needed.

Chopsticks holding up saucy udon noodles.

How to Store Leftovers

To store leftover yaki udon, follow these steps:

Cool Down: Allow the yaki udon to cool to room temperature before storing.
Container: Transfer the leftovers to an airtight container.
Refrigerate: Store the container in the refrigerator, where it can keep for up to 3-4 days.
Reheat: When ready to eat, reheat the yaki udon in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. Alternatively, you can microwave it in a microwave-safe dish, stirring occasionally to ensure even heating.

What to Serve it With

Yaki udon is a complete meal on its own, packed with savory ground chicken, fresh vegetables, and hearty udon noodles. However, if you want to round out your meal, you can pair it with miso soup, miso salmon, or a spicy cucumber salad.

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