Chicken Yaki Udon
Chicken Yaki Udon is a vegetable stir fry recipe with succulent, juicy chicken and thick saucy udon noodles.
Servings: 4
Calories: 707kcal
Equipment
- 1 Chopping board
- 1 Knife
- 1 Small jug
- 1 Mini whisk
- 1 Large fry pan or Wok
- 1 Silicon flexible turner or Wooden Spoon
- 1 Chopsticks
- 1 Heatproof Bowl or Saucepan to cook noodles
Ingredients
- 2 tablespoon peanut oil
- 4 chicken thighs skinless, boneless, cut into 1-2 cm cubes, Note 1
- 2 cups cabbage shredded into long thin strips
- 6 green onions ends trimmed, white onion part
- 1 cup carrots peeled, cut into long thin strips
- 400 grams udon noodles Note 2
Chicken Yaki Udon Sauce
- 2 tablespoon oyster sauce Note 3
- 1 ½ tablespoon soy sauce
- 1 tablespoon dark soy sauce Note 4
- 1 tablespoon mirin
- 2 teaspoon brown sugar
- 1 teaspoon rice wine vinegar
Instructions
- Make the sauce: use a small jug and mini whisk to combine and stir the ingredients to make the sauce.
- Cook chicken: heat 2 tbs peanut oil in fry pan at high heat, add chicken and cook till browned, then remove from pan.
- Cook vegetables: use the same pan to stir fry the vegetables for 2 to 3 mins.
- Cook noodles: according to the packet instructions, drain, then add to the cooked vegetables.
- Add chicken: add cooked chicken back to the pan, pour sauce over and stir fry till dish is heated through.
- Serve: portion into bowls, garnish with chopped green onions (optional) and serve with chopsticks.
Notes
- Note 1 - Chicken: I recommend using skinless, boneless chicken thighs. The meat is more tender than chicken breast, however, if you want to use that instead of the chicken thighs you can. You can also use the equivalent (500 grams) of chicken mince (ground chicken).
- Note 2 - Udon Noodles: these will be in the fridge section or Asian food aisle (sometimes even the freezer at the Asian grocery store). Try a few different brands to find your favourite and cook according to the instructions on the packet.
- Note 3 - Oyster Sauce: You can use hoisin as a substitute if you have it but not oyster.
- Note 4 - Dark Soy Sauce: this is a different ingredient to regular (sushi style) soy sauce. It is what makes the noodles turn the colour they end up. We only need a little as a little goes a long way. It will be sold where you find soy sauce and have written on the label 'dark soy sauce'. It is not transparent at all, whereas sometimes regular soy sauce looks to be light brown.
Nutrition
Calories: 707kcal | Carbohydrates: 79g | Protein: 36g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2225mg | Potassium: 475mg | Fiber: 8g | Sugar: 15g | Vitamin A: 5648IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg