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Chicken Udon Noodles

Chicken Udon Noodles Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken thighs (about 8 oz total), sliced into strips
  • 2 tbsp vegetable or canola oil, divided
  • 2 tsp toasted sesame oil
  • 4 scallions, cut into 1-inch pieces, white and green parts separated
  • 1 small red bell pepper, sliced into thin strips
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp cornstarch mixed with 3 tbsp water
  • 1 lb fresh or frozen udon noodles, thawed and loosened
  • Toasted sesame seeds, for serving

Method
 

  1. Whisk the soy sauce, mirin, brown sugar, and cornstarch slurry in a small bowl until smooth.
  2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Sear the chicken for 3 minutes, flip, and cook 2-3 minutes until golden and cooked through. Remove to a plate.
  3. Lower heat to medium, add the remaining 1 tbsp vegetable oil. Stir-fry the white scallion parts, bell pepper, and broccoli for 2 minutes. Add garlic and ginger, cook 30 seconds.
  4. Return chicken to the pan with the udon noodles, sauce, and sesame oil. Toss for 2 minutes until sauce thickens and coats everything. Serve hot, topped with green scallion parts and sesame seeds.

Notes

If your udon noodles are clumped together after thawing, rinse them briefly under warm water and gently separate with your fingers. The dish comes together quickly once the pan is hot, so have all your ingredients measured and sliced before you turn on the heat.