Description
Whip up irresistible Yaki Udon noodles, an easy Japanese comfort food dinner, in under 30 minutes! Perfect for weeknights, full of flavor.
Ingredients
Scale
- Udon Noodle Base:
- 1 lb fresh or frozen udon noodles
- 1 tbsp neutral oil (like canola or vegetable)
- Flavorful Sauce Essentials:
- 1/4 cup low sodium soy sauce
- 2 tbsp mirin
- 1 tbsp cooking sake
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp cornstarch (optional, for thicker sauce)
- Veggies & Protein Power-Ups:
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 medium onion, thinly sliced
- 1 carrot, julienned or thinly sliced
- 2 cups green cabbage, roughly chopped
- 1/2 bell pepper (any color), thinly sliced
- Finishing Touches:
- Green onions, chopped (for garnish)
- Toasted sesame seeds (for garnish)
- Shichimi togarashi or chili oil (optional, for spice)
Instructions
- Prep Your Goodies:: First things first, get everything chopped and ready. That means slicing your chicken into bite-sized pieces, mincing the garlic and ginger (honestly, the smell alone makes me excited!), and chopping up all your veggies. This dish moves fast once it hits the pan, so having everything prepped is key. I’ve definitely tried to chop as I go, and it always ends up in a frantic, slightly burnt mess. Don’t be like me that day!
- Whip Up the Sauce:: In a small bowl, whisk together your soy sauce, mirin, sake, oyster sauce, and sesame oil. Give it a good stir until everything is nicely combined. This is your magic potion, so make sure it’s perfect. Taste it! Does it need a tiny bit more sweetness? A splash more soy? Adjust it to your liking. I always give it a quick sniff, too; the aroma is just incredible. This step is where you build the core flavor of your Irresistible Yaki Udon Noodles.
- Cook the Udon Noodles:: If you’re using fresh udon, just quickly rinse them under hot water to separate. If they’re frozen, boil them according to package directions, usually just a minute or two until they’re pliable. Drain them well and set aside. Don’t overcook them! We want them chewy, not mushy. I’ve absolutely forgotten them on the stove for an extra minute or two, and they lost that lovely bounce. Oops!
- Sizzle the Chicken:: Heat a large skillet or wok over medium-high heat with a little oil. Add your chicken and cook until it’s browned and almost cooked through, about 3-4 minutes. Don’t overcrowd the pan, hon! If you do, the chicken will steam instead of sear, and we want that lovely golden-brown crust. Remove the chicken from the pan and set it aside, leaving any delicious drippings.
- Stir-Fry the Veggies:: Add a little more oil to the pan if needed, then toss in your onions, carrots, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant and slightly softened. Then, add your cabbage and bell pepper, continuing to stir-fry for another 2-3 minutes. We want them tender-crisp, not soggy. I always love how colorful the pan gets at this stage, it just smells amazing!
- Combine & Finish Your Irresistible Yaki Udon Noodles:: Return the chicken to the pan with the vegetables. Add the cooked udon noodles and pour in your prepared sauce. Toss everything together, really getting in there with tongs, until the noodles are evenly coated and the sauce has thickened slightly, about 1-2 minutes. You’ll see the noodles soaking up all that flavor, turning a beautiful glossy brown. Serve immediately and enjoy your homemade Irresistible Yaki Udon Noodles!