Chicken Yaki Udon is a flavorful Japanese stir-fry dish featuring tender chicken, hearty udon noodles, crisp vegetables, and a rich, savory sauce. Made in less than 30 minutes, this delicious yaki udon recipe is easily adaptable to a vegetarian or vegan version.
While this noodle dish is a popular item on the menus of Japanese restaurants, you’ll be surprised at how easy it is to make at home. Especially with seasonal ingredients you likely already have in your pantry.
What does Yaki Udon mean?
Yaki Udon is a Japanese stir-fried noodle dish featuring thick, chewy udon noodles stir-fried with vegetables and meat, then coated in a flavorful sauce. Unlike Soba Noddles, Yakisoba or Mazesoba, which use ramen noodles made with wheat flour, Yaki Udon highlights the unique texture of udon noodles.
This recipe does not come from the Okinawa Blue Zone but originates from Kokura, southern Japan, after the Pacific War. (1). It is widely believed to have been created shortly after World War II, during a time when food was scarce.
Ingredients to make stir fried Chicken Yaki Udon
You can use almost any protein and vegetables you have in the fridge to whip up this comforting stir-fry noodle dish and don’t forget to pair it with a fresh Asian salad!
Udon noodles
Fresh udon noodles are always the top choice, but you can also use frozen udon noodles or dry to make Yaki Udon. Frozen udon and fresh, however, offer the best texture.
If you live near a Japanese, Korean, or Chinese grocery store, I recommend picking up frozen Sanuki Udon for all your udon noodle recipes.
There is also an instant udon noodle option that you can find at mainstream grocery stores but they tend to break easily and lack the thick and chewy texture. That would be my last option.
Seasoned Vegetable
You can use scraps of veggies that you have in the fridge. I used green onion, leek, carrot, bean sprouts and bok choy. If you happen to have shiitake mushrooms or shredded cabbage, add them in!
Chicken
I used chicken breast, but boneless chicken thigh will work, too. Yaki Udon noodles are also great with other proteins such as Pork or shrimps. Pork belly is a traditional meat in Okinawan kitchens. For vegetarian options, use thinly sliced fried tofu.
Yaki Udon Sauce Ingredients
Yaki Udon features a soy sauce-based glaze that coats the noodles, vegetables, and meat. While regular soy sauce is the main ingredient, there’s plenty of room for variation. Some recipes include kombu, Worcestershire sauce, or other unique additions.
For this recipe, I use a mix of soy sauce, mirin, rice vinegar, oyster sauce, and dark brown sugar to create a sweet and savory balance that complements all the ingredients. The best part? You can easily customize the sauce to your taste. Try adding sesame oil or dark soy sauce for a different twist!
How to make Yaki Udon Chicken
First Step: Prepare the Sauce
In a small bowl, mix soy sauce, sake, mirin, oyster sauce, and dark brown sugar until the sugar dissolves. Set aside.
Second Step: Stir-Fry the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook it‘s no longer pink (7 minutes). Season with salt and freshly ground black pepper. Remove from the pan and set aside.
Third Step: Cook the Vegetables
In the same pan, add a little more oil if needed. Add the ginger slices and stir-fry until tender. Add the chopped spring onion, julienned carrot, thinly sliced leek, roughly chopped bok choy, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Fourth Step: Cook Udon Noodles
When the water is boiling, blanch 2 servings udon noodles for 30–40 seconds or until it just starts to loosen up. If you‘re using dry udon noodles, boil them according to the package instructions. Transfer the noodles to a plate and set aside.
Fifth step: Combine Ingredients
Return the cooked chicken to the pan. Add the cooked udon noodles and pour the prepared sauce over everything. Toss well to evenly coat the noodles, chicken, and vegetables with the sauce. Cook for 1-2 minutes to heat through.
