Description
Whip up these savory Yaki Udon noodles for a quick weeknight meal. This comforting stir-fry is packed with flavor, easy to make, and a family favorite.
Ingredients
- Noodle & Protein Base:
- Frozen Udon Noodles
- Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- Fresh Veggies & Flavor Boosters:
- Cabbage (shredded)
- Carrots (julienned)
- Garlic (minced)
- Green Onions (chopped, for garnish)
- Sauce Essentials:
- Soy Sauce (low sodium preferred)
- Mirin
- Oyster Sauce
- Sesame Oil
- Pantry Staples:
- Vegetable Oil (for stir-frying)
- Toasted Sesame Seeds (optional, for garnish)
Instructions
- Prep Your Noodle Base:: First things first, get those Yaki Udon noodles ready! Boil them according to package directions, which usually means just a couple of minutes until they’re tender but still have a nice chew. Drain them well and maybe even give them a quick rinse with cold water to stop them from sticking. I’ve totally forgotten this step before, leading to a giant, sticky udon blob in the pan, and trust me, that’s not fun to untangle.
- Whip Up the Sauce:: While your noodles are doing their thing, let’s mix the sauce. In a small bowl, whisk together the soy sauce, mirin, and oyster sauce. Give it a good stir until everything is combined. This is where the magic starts to happen! I always taste a tiny bit to make sure it’s balanced—sometimes I add a tiny splash more mirin if I want it a bit sweeter. It’s totally fine to adjust it to your liking, that’s what home cooking is about!
- Cook Your Protein:: Now, heat a large skillet or wok over medium-high heat with a bit of oil. Add your chicken pieces and cook until they’re nicely browned and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan, or your chicken will steam instead of sear, and we want that lovely golden crust! I learned that the hard way, trying to rush things on a hungry night.
- Add the Veggies:: Once the chicken is done, toss in your minced garlic, shredded cabbage, and julienned carrots. Stir-fry for about 3-4 minutes, until the veggies are slightly tender-crisp. You want them to still have a bit of a bite, not go completely limp. I love how the kitchen starts smelling absolutely amazing at this point, all those savory garlic and fresh vegetable aromas mingling.
- Combine & Coat Yaki Udon Noodles:: Time for the star: the Yaki Udon noodles! Add your cooked and drained noodles to the skillet with the chicken and veggies. Pour that beautiful sauce you mixed earlier all over everything. Using tongs, toss it all together really well, making sure every single strand of those Yaki Udon noodles gets coated in that delicious, savory sauce.
- Final Touches & Serve:: Continue to stir-fry for another 1-2 minutes, just to let the sauce thicken slightly and really cling to the noodles. Take it off the heat, drizzle with a tiny bit of sesame oil, and sprinkle generously with fresh green onions. Give it one last gentle toss. The aroma, the colors—it’s just perfect! Serve it up hot, maybe with a sprinkle of toasted sesame seeds if you have them. Enjoy your creation!