15-minute Stir-fried Chicken Udon Noodles (Yaki Udon)
This recipe was made out of necessity, particularly in clearing out the remaining ingredients in our fridge right before our next market run. The protein and vegetables are fully customizable to most ingredients and leftovers, making it an easy, flexible, yet comforting dish.
15-minute Stir-fried Chicken Udon Noodles (Yaki Udon)
This easy chicken stir-fry udon noodles is easy to customize and perfect for clearing out your refrigerator ingredients.
Servings: 4 people
Equipment
- 1 medium pot or pan
Ingredients
- 2 packets cooked udon noodles (about 200g each) see note 1
- 1 cup chicken breast fillet, diced or sliced (about 200 grams) or protein of choice, see note 2
- ½ pc large white onion, sliced into strips (about 100 grams)
- 1/2 cup fresh shitake mushrooms (about 60 grams) or any mushroom of choice
- 2 cups vegetables of choice, I use a medium zucchini (about 90 grams) see note 3
- 1 stalk leeks or scallion
- 2 tbsp neutral cooking oil
- ½ tsp salt
Sauce
- 2½ tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp rice wine vinegar
- 1 tsp brown sugar or omit if you don't like sauces that are sweet
Instructions
- Mix all the sauce ingredients in a bowl until combined.
- In your medium pan, boil about 1.5 liters of water. Add the udon noodles and cook for about 1 minute. Carefully separate the noodles in the bowl using a chopstick or a fork. Strain and run in cold water to stop the cooking process. (Note that these packets are already cooked, so you want to avoid overcooking or they will be soft and mushy)
- In the same pan, heat it medium high heat and add 1 tbsp cooking oil. Sear the sliced chicken on at least 2 sides. Add salt for seasoning and fry until cooked through. Set aside. (This is to prevent your chicken from overcooking so your chicken breast don't dry out)
- In the same pan without washing, heat your pan to medium high heat. Add the rest of the cooking oil (1tbsp) and stir fry your onions until translucent and aromatic.
- Add your mushrooms to the pan and stir fry until cooked through.
- Put the sauce to the pan and heat until sugar is dissolved.
- Put back the chicken that was set aside, as well as the leek and zucchini. Stir until sauce is evenly distributed to all the ingredients and let cook for about 1 minute.
- Add your strained noodles to the pan and mix until sauce is evenly distributed.
- Serve immediately.
Notes
- Udon noodles can be bought from large supermarkets or Asian groceries. Or you can purchase online. I buy them from this Shopee store. You can also use dried udon noodles and cook them 1 minute less than the package instructions.
- Chicken breast fillet can be changed with your choice of protein such as pork, beef, shrimp, or even tofu.
- Zucchini can also be changed with your choice of vegetable, or even a mix of different vegetables such as carrots, bokchoy, broccoli, beansprouts, and cabbage. It’s the perfect recipe to clear out your fridge for leftover produce.
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