Yaki Udon is one of my absolute favorite noodle dishes thanks to the incredibly chewy texture of the noodles. This homemade Chicken Yaki Udon takes less than 30 minutes to make and tastes just like the one I order regularly from our favorite Japanese restaurant. This dish is loaded with tons of veggies plus chicken which is tenderized in a baking soda mixture which really softens the meat and gives it an underlying flavor you find in so many asian dishes. The sauce is a simple blend of ingredients that you likely already have in your pantry but mixed together create the perfect blend of sweet, salty and umami flavors. My kids absolutely love this one and ask for it regularly. Thankfully leftovers also last well for a few days in the fridge so you can make extra for easy meals over a few days.
Table of Contents
Why You Will Love This
- This is tastes just like the yaki udon you might order at your favorite Japanese restaurant, but it can be made at home in under 30 minutes.
- The thick chewy noodles are the real star of the show and pair incredibly well with the tender chicken and veggies which are all smothered in a sweet and salty sauce
- It’s not spicy so it’s sure to become a family favorite that both adults and kids will love.
- It’s easily customizable, you can swap the veggies and protein for anything you might have on hand.
Ingredients You Will Need
- Chicken Breasts: They’re lean and tender and stay juicy when sliced thin. You can also use chicken thighs.
- Udon Noodles: The star of the show! Thick, chewy noodles made with wheat flour that hold onto the sauce beautifully. I prefer the texture of the fresh noodles but if you can’t find them dried noodles work too.
- Baking Soda: It helps tenderize the chicken, this is a step that should not be skipped.
- Sauces: Soy sauce, oyster sauce, and Worcestershire sauce give this whole dish incredible depth of rich umami flavor.
- Rice Vinegar: This classic Asian vinegar adds light acidity to balance the richness of the sauces feel free to swap for apple cider vinegar.
- Honey: The natural sweetness balances out the savory flavors. You can also use maple syrup or brown sugar.
- Black Pepper: Mild heat and subtle sharpness for balance. White pepper is also a great option.
- Sesame Oil: I love this nutty, aromatic oil that gives classic stir-fry flavor. You can use olive oil or avocado oil if you prefer.
- Aromatics: Fresh ginger, fresh garlic, and a yellow onion create the perfect union of sweet, savory, and zingy flavor.
- Green Cabbage: Be sure to slice the cabbage thinly. You can use a coleslaw mix if you want something quick and easy.
- Shiitake Mushrooms: These earthy, meaty mushrooms deepen the umami flavor in this dish. You can use any other kind of mushroom.
- Carrots: I like to use matchstick carrots for a slight sweetness, vibrant color, and a tender-crisp texture.
- Green Onions: I love green onion for a fresh, mild onion flavor for brightness and garnish. You can also use spring onion.
Kitchen Tools
- Cutting Board
- Sharp Knife
- Small Bowl
- Large Wok or Large Skillet
- Large Pot
- Strainer
- Tongs
- Wooden Spoon
Tips for the Best Chicken Yaki Udon
- Toss the sliced chicken with baking soda and the marinade, then let it sit for 15–20 minutes before cooking. This is what gives you that ultra-tender, restaurant-style texture.
- Adjust the sweetness or add heat with a delicious scoop of Chili Crunch to take it to the next level.
How to Make Chicken Yaki Udon
- Cut the chicken breasts into even, thin slices. Leave to tenderize in the baking soda, vinegar and soy sauce mixture.
- In a bowl, whisk together all of the sauce ingredients and set aside.
- In a wok or large pan, over medium-high heat, cook the chicken until golden brown then set aside.
- Add the ginger and garlic to the pan and saute until fragrant, then add the onion and veggies and cook until tender.
- While the veggies are cooking, bring a pot of water to a boil. Add the noodles, cook according to package instructions. Drain the noodles and rinse with cold water.
- Once the veggies are tender, add the sauce and chicken, toss, then finally add the noodles. Divide between bowls and garnish with additional chopped green onions or sesame seeds.
How to Modify
- You can use your choice of protein, whether it be thinly sliced pork (tenderloin or pork chops would work well), sliced beef or even shrimp.
- Use a different mix of vegetables by adding snap peas, bell pepper, or broccoli florets for a heartier feel. You can also use bok choy instead of green cabbage.
- Give it a kick and add chili crisp, or chili oil, sriracha, or red pepper flakes as a great addition.
- Try another type of noodle, like soba noodles or rice udon noodles.
Dietary Customizations
- Gluten-Free: Use gluten-free tamari or coconut aminos instead of regular soy sauce, and omit the oyster sauce. Swap udon for rice noodles or your favorite gluten-free long pasta.
- Vegan: Use your favorite plant-based meat or tofu, use maple syrup instead of honey, and omit the oyster sauce for a tasty dish.
Serving Suggestions
Enjoy with an additional soft-boiled or jammy egg on top, some pickled red onion, or some spring rolls.
Serve this alongside an Asian Cucumber Salad, Asian Brussels Sprout Salad, Green Bean Salad with Shallots, for something crisp and cooling.
Common Questions
You can prep the sauce, slice the veggies, and marinate the chicken ahead of time, but for the best texture, I recommend cooking everything fresh right before serving.
Allow everything to come to room temperature and then store in an airtight container. The leftover yaki udon will keep for about 3-4 days in the fridge. Reheat in the microwave or on the stovetop over medium heat for next time.
Udon noodles are thick, chewy Japanese wheat noodles made with simple ingredients. They’re soft and slightly bouncy with a mild flavor, which makes them perfect for soaking up bold sauces and broths. They are commonly used in stir-fries and soups. You can find them in the ethic aisle of your local grocery store or in Asian grocery stores.
I used dry udon noodles, but if you have access to an Asian grocery store, you could also use fresh udon noodles or frozen udon noodles.
Chicken yaki udon is a Japanese noodle dish made with thick udon noodles, tender slices of chicken, vegetables, and a savory soy-based sauce, all stir-fried together. It’s savory, slightly sweet, full of umami, and incredibly comforting. Traditional yaki udon noodles are topped with bonito flakes, which are shaved, dried fish used heavily in Japanese cooking, but I left them out of this one and focused on the chicken.
More Asian Inspired Noodle Recipes You Might Enjoy
If you make this Chicken Yaki Udon, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Chicken Yaki Udon
Ingredients
Chicken
- 2 chicken breasts approx 1 lbs
- 1 tsp baking soda
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tsp rice vinegar
- 1 ½ tsp worcestershire sauce
- 2 tbsp honey
- 1/2 tsp black pepper
Stir Fry
- 2 tbsp sesame oil
- 2 tbsp finely chopped ginger
- 3 cloves garlic minced
- 1 onion halved and thinly sliced
- 1 cup thinly sliced green cabbage
- 4 oz shiitake mushrooms stems removed and thinly sliced
- 1 cup matchstick cut or shredded carrots
- 5 green onions thinly sliced
- 1 lbs udon noodles
Instructions
- Cut the chicken breasts in half lengthwise so that each breast results in 2 long strips and then thinly slice each strip into pieces. Place all of the chicken slices in a bowl and then add the baking soda, soy sauce and rice vinegar. Stir so that all of the chicken pieces are coated in the sauce and then set aside to marinate for 5-10 minutes while you chop all of the veggies.
- In a bowl whisk together all of the ingredients for the sauce and set aside.
- In a wok or large skillet over medium high heat add 1 tbsp sesame oil. Add the chicken and 5 minutes stirring every few minutes until the chicken is cooked through and golden brown in color. Once all of the chicken is golden brown in color transfer it to a bowl.
- Add the remaining 1 tbsp of sesame oil to the pan and then add in the ginger and garlic and saute for 1 minute until fragrant. Next add the onion, cabbage, shiitake mushrooms and carrots and cook for 5-8 minutes, stirring frequently until all of the veggies are tender.
- While the veggies are cooking bring a pot of water to a boil. Add in the udon noodles and cook for 2-3 minutes until the noodles are tender (or follow the package directions). Drain the noodles.
- Once the veggies are tender add in the sauce and chicken and toss before finally adding the cooked udon noodles. Divide between bowls and garnish with additional chopped green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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