Chicken Yaki Udon Noodles

Chicken Yaki Udon

Chicken Yaki Udon is a quick, satisfying noodle stir-fry made with chewy udon noodles, tender marinated chicken, crisp vegetables, and a savory soy-based sauce. It delivers the comfort and flavor of takeout, but it comes together easily at home in about 30 minutes.

Servings:
2 servings

Cook:
15 minutes mins

Marinating Time:
15 minutes mins

Total:
30 minutes mins

Equipment

• Frying Pan
• Mixing Bowls

Ingredients

Chicken & Marinade

• 4 boneless skinless chicken thighs, thinly sliced
• 1 tbsp Shaoxing wine, see note 1
• 2 tsp cornstarch
• Pinch of salt

Stir Fry

• ½ onion, thinly sliced
• 2 scallions, cut into 1-inch pieces, whites and greens separated
• 1 cup thinly sliced cabbage
• ½ cup shredded carrots
• 6 oz udon noodles, fresh or frozen

Sauce

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp rice wine vinegar

Instructions

• Slice the chicken thighs into thin strips. Add the Shaoxing wine, cornstarch, and salt, then mix until the chicken is evenly coated. Let it marinate for 15 minutes.
• Slice the onion, cut the scallions into 1-inch pieces, and keep the white and green parts separate. Prepare the cabbage and carrots. In a small bowl, stir together the dark soy sauce, light soy sauce, sugar, and rice wine vinegar.
• Boil the udon noodles until they are about one minute shy of al dente. Drain well and set aside.
• Heat oil in a large pan over medium-high heat. Add the chicken and cook for about 5 minutes, until browned and cooked through. Remove the chicken from the pan and set it aside.
• Using the same pan, add the onion and scallion whites. Cook for 2 minutes, then add the cabbage and carrots. Stir-fry for about 3 minutes, or until the vegetables begin to soften.
• Add the udon noodles, sauce, cooked chicken, and scallion greens. Toss everything together until the noodles are glossy and fully coated in the sauce.
• Serve hot in bowls and enjoy immediately.

Notes

(1) Shaoxing wine helps tenderize the chicken and gives it a restaurant-style flavor. If you do not have it, use dry sherry or omit it from the recipe.

Nutrition

Serving: 1 serving
Calories: 540kcal
Carbohydrates: 46g
Protein: 34g
Fat: 25g

Nutrition information is automatically calculated and should be used as an approximation.

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Why Chicken Yaki Udon Is My Favorite Way to Use Leftover Veggies

Chicken Yaki Udon is one of the easiest ways to turn a few everyday ingredients into a full, comforting meal. If you have leftover cabbage, carrots, onions, or scallions in the fridge, this Japanese-style noodle stir-fry is a practical and delicious way to use them up. The thick udon noodles bring a satisfying chew, while the soy-based sauce coats every strand with deep savory flavor.

This dish is also ideal for busy weeknights because the cooking time is short and the preparation is simple. Once the chicken is sliced and marinated, everything moves quickly in the pan. The vegetables add freshness and texture, the chicken adds richness, and the noodles make the meal feel hearty without needing a long list of ingredients.

The Chicken Trick That Makes This Next-Level

Boneless skinless chicken thighs work especially well in Chicken Yaki Udon because they stay juicy and tender during high-heat cooking. The simple marinade of Shaoxing wine, cornstarch, and salt gives the chicken a smoother texture and helps create that tender bite often found in restaurant stir-fries.

Searing the chicken before adding the vegetables is another important step. It gives the chicken a lightly browned exterior and leaves flavorful bits in the pan. When the onion, scallion whites, cabbage, and carrots cook in the same pan, they pick up that flavor and become part of the sauce base. This small technique makes the finished yaki udon taste richer and more balanced.

What You’ll Need to Make Chicken Yaki Udon

Chicken & Marinade:

• 4 boneless skinless chicken thighs, thinly sliced
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• Pinch of salt

Stir Fry:

• ½ onion, thinly sliced
• 2 scallions, cut into 1-inch pieces, with the whites and greens separated
• 1 cup thinly sliced cabbage
• ½ cup shredded carrots
• 6 oz udon noodles, fresh or frozen

Sauce:

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp rice wine vinegar

How to Make Chicken Yaki Udon

Start by slicing the chicken thighs into thin strips. Add the Shaoxing wine, cornstarch, and salt, then mix until the chicken is evenly coated. Let it marinate for 15 minutes so the chicken becomes tender and flavorful.

While the chicken marinates, prepare the vegetables. Thinly slice the onion, cut the scallions into 1-inch pieces, and separate the white parts from the green parts. Have the cabbage and carrots ready before you begin stir-frying. In a small bowl, stir together the dark soy sauce, light soy sauce, sugar, and rice wine vinegar.

Boil the udon noodles until they are about one minute before al dente. This keeps them from becoming too soft once they are tossed in the pan with the sauce. Drain the noodles and set them aside.

Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken and sear it for about 5 minutes, until browned and cooked through. Remove the chicken from the pan and set it aside.

In the same pan, add the onion and scallion whites. Cook for 2 minutes, then add the cabbage and carrots. Stir-fry until the vegetables begin to wilt, about 3 minutes.

Add the udon noodles, sauce, cooked chicken, and scallion greens. Toss everything together over medium-high heat until the noodles are glossy, the chicken is evenly distributed, and the sauce coats every bite.

Serve the Chicken Yaki Udon immediately in a bowl while the noodles are hot, glossy, and perfectly chewy.

Tips & Variations

• Frozen udon is a great choice because it usually has a springy, chewy texture. Boil it briefly to loosen the noodles before adding them to the stir-fry.
• You can swap the chicken thighs for sliced beef, shrimp, or tofu if that is what you have available.
• Other vegetables work well in this recipe, including mushrooms, bean sprouts, or bell peppers.
• For a deeper savory flavor, add a small amount of oyster sauce or a pinch of MSG to the sauce.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and are more forgiving in a hot pan. If you use chicken breast, slice it thinly and avoid overcooking it.

Do I need Shaoxing wine?

Shaoxing wine adds aroma and depth to the chicken marinade. If you do not have it, you can use dry sherry or leave it out.

Can I make Chicken Yaki Udon ahead of time?

This dish tastes best fresh, but you can prepare the sauce and chop the vegetables ahead of time. Leftovers can be stored for a day or two and reheated in a pan.

What noodles are best for yaki udon?

Fresh or frozen udon noodles are ideal because they are thick and chewy. If using dried or instant noodles, cook them carefully so they do not become too soft.

Try These Next

• If you want a different protein, try making yaki udon with beef.

• For another quick weeknight dinner, try sticky pork belly bites.

• If you enjoy noodle dishes, chicken pan-fried noodles are another satisfying option.