Description
A delicious and hearty yaki udon dish featuring tender chicken and fresh vegetables, all tossed in a savory sauce.
Ingredients
Scale
- 8 oz chicken breast (thinly sliced)
- 1 lb udon noodles (frozen)
- 1/2 yellow onion (sliced)
- 3 cloves garlic (minced)
- 1/2 cup carrot (julienned)
- 4 shiitake mushrooms (stems removed and sliced)
- 1 cup cabbage (sliced)
- 3 green onions (cut into 2 inch pieces)
- To taste toasted sesame seeds
- 1 green onion (diced for garnish)
- 1 tablespoon dark soy sauce
- 1/2 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar (packed)
- 1 tablespoon sambal chili paste
Instructions
- Season the protein. Thinly slice the chicken and season with salt and pepper. Set aside.
- Prepare the noodles. If using dry udon, prepare the noodles according to the package instructions. If using frozen udon, blanch the udon for 40-60 seconds or until the noodles are loosened. Rinse, transfer to a plate and set aside.
- Mix the sauce. In a small mixing bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, mirin, brown sugar, and sambal chili sauce. Set aside.
- Cook the chicken. Add cooking oil to a large skillet or wok on medium high heat. Once the pan is hot add the chicken and cook for 3 minutes or until cooked through. Remove and set aside.
- Add aromatics and vegetables. Then add the sliced onion and minced garlic and sauté until fragrant and lightly browned about 2-3 minutes. Next add the carrots, mushrooms, cabbage and green onions. Continue to sauté for 3-4 minutes or until the vegetables have softened.
- Add udon noodles, chicken, and sauce. Add the softened udon noodles and chicken and toss to combine for about 30 seconds. Lastly, add the yaki udon sauce and toss until everything is evenly coated.
- Serve. Serve immediately and garnish with sesame seeds and diced green onion. Enjoy!
Notes
- This dish is best served fresh but can be refrigerated for a day.
- Adjust the heat level by adding more or less sambal chili paste according to your preference.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg