Description
Silky udon noodles dance with tender chicken in this Japanese-inspired comfort dish that bridges home cooking and restaurant quality. Hearty ingredients meld together, promising a satisfying meal that transports you to the heart of Tokyo’s bustling street food scene.
Ingredients
Scale
Protein:
- 2 boneless skinless chicken breasts (thinly sliced)
- 1 cup chicken broth
Vegetables:
- 1 medium onion (thinly sliced)
- 2 cloves garlic (minced)
- 1-inch piece ginger (minced)
- 1 carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 2 cups baby spinach or bok choy
- 2 green onions (sliced)
Noodles and Seasonings:
- 2 packs (7-8 ounces / 200-226 grams each) fresh or frozen udon noodles
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sake or rice wine
- 1 tablespoon mirin or rice wine (optional)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Sesame seeds (for garnish)
Instructions
- Prepare the chicken by blending it with soy sauce, sake, and cornstarch in a mixing bowl. Allow the protein to absorb flavors for 10-15 minutes at room temperature.
- Boil udon noodles in rapidly bubbling water. Fresh noodles require 2-3 minutes, frozen varieties need 5-6 minutes. Drain thoroughly and reserve.
- Heat vegetable oil in a large wok at medium-high temperature. Sauté marinated chicken until golden and fully cooked, approximately 4-5 minutes. Transfer protein to a separate plate.
- In the same wok, introduce onion, garlic, and ginger. Stir-fry for 1-2 minutes until aromatic. Incorporate carrots and red bell peppers, cooking for an additional 2-3 minutes while maintaining vegetable crispness.
- Reintroduce cooked chicken into the wok. Add baby spinach or bok choy, stirring briefly until greens wilt.
- Merge udon noodles with vegetable and chicken mixture.
- Craft a sauce by whisking soy sauce, oyster sauce, mirin, and chicken broth in a separate container. Pour liquid mixture over noodle combination, gently tossing to ensure even distribution and thorough heating, about 2-3 minutes.
- Plate the udon dish, adorning with sliced green onions and sesame seeds. Serve immediately while piping hot.
Notes
- Marinate chicken for at least 10 minutes to enhance flavor absorption and tenderize meat.
- Choose fresh udon noodles for authentic texture, but frozen works well when fresh isn’t available.
- Ensure high heat when stir-frying to achieve perfect caramelization and prevent soggy vegetables.
- Adjust sauce quantities based on personal taste preferences, adding more or less soy sauce as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg