Chicken Yaki Udon Recipe

Two bowls of chicken yaki udon, garnished with sesame seeds and sliced scallions — The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 6

13 ratings

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This quick and easy udon noodle stir-fry is loaded with succulent chicken strips and crisp-tender vegetables, all enveloped in a richly savory sauce. Did you know that the term ‘yaki’ translates to ‘grilled’ or ‘fried’, indicating the cooking technique used for this dish? It’s a fittingly simple name for a delicious meal that comes together in under 30 minutes. I have this in my regular rotation of recipes because of how easy and versatile it is.

What Kind of Noodles To Use

Yaki udon is a popular Japanese dish made with thick wheat noodles, not to be confused with yakisoba or lo mein. While all three are stir-fry noodle dishes, the key differences lie in the type of noodles used. Udon is characterized by thicker wheat based noodles, while soba features thinner noodles made from buckwheat flour. Lo mein is a Chinese dish consisting of egg noodles.

Yaki udon is seasoned and stir-fried with various ingredients such as meat (often pork, beef, or chicken), seafood (like shrimp or squid), vegetables (such as cabbage, carrots, onions, bell peppers, and mushrooms), and sometimes tofu.

Tempura Udon

How To Prepare Yaki Udon

To prepare yaki udon, stir-fry the ingredients in a wok or frying pan. Everything comes together very quickly once you start cooking, so making sure you have every ingredient prepped is key. Udon noodles themselves are relatively neutral in flavor, making them ideal for absorbing the flavors of your chosen seasonings. Use fresh or frozen udon for the best texture.

My favorite frozen udon noodles are from Shirakiku for their Sanuki style noodles. Chewy and soft, they hold their shape perfectly in soups and stir-fries. I recommend looking out for brands like Twin Marquis or Shirakiku for frozen udon packs, which may be available at your local Asian grocery store.

Ingredients You’ll Need for This Dish

A combination of dark soy and oyster sauce lends the sauce its rich, glossy appearance, imparting a deep hue to all components. The addition of hondashi (instant dashi powder) enhances the sauce's umami flavor, particularly complementing the mushrooms. While dark soy sauce may be available in major supermarkets or Asian grocers, regular soy sauce can serve as a substitute if necessary, though the resulting sauce may lack the same depth of color. Top with chili crisp or add a minced spicy pepper to the stir-fry for some heat.

2 (14.2-ounce) packages pre-cooked, stir-fry udon noodles
3 tablespoons oyster sauce
3 tablespoons dark soy sauce
2 tablespoons mirin
2 teaspoons light brown sugar
1 teaspoon instant dashi powder, optional
3 tablespoons neutral cooking oil, such as canola
1 pound boneless skinless chicken thighs, thinly sliced
2 cups chopped green cabbage
2 cups sliced fresh shiitake mushrooms (from one 5-ounce package)
1 bunch scallions, trimmed and chopped into 2-inch pieces
Sliced scallions and toasted sesame seeds, for garnish

Gather the ingredients.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Place 2 (14.2-ounce) packages pre-cooked, stir-fry udon noodles in a large bowl of warm water. Use your fingers to gently loosen and separate the noodles. Drain and set aside.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Whisk together 3 tablespoons oyster sauce, 3 tablespoons dark soy sauce, 2 tablespoons mirin, 2 teaspoons light brown sugar, and 1 teaspoon instant dashi powder, if using, in a small bowl until the sugar and dashi powder are dissolved. Set aside.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Heat 3 tablespoons neutral cooking oil in a wok (or extra-large skillet of 13 to 14 inches) over high. Add 1 pound boneless skinless chicken thighs, thinly sliced, and cook, stirring often, until the chicken is opaque on the outside, 2 to 3 minutes.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Add 2 cups (about 6 ounces) chopped green cabbage, 2 cups sliced fresh shiitake mushrooms, and 1 bunch scallions, trimmed and chopped into 2-inch pieces. Cook, stirring constantly, until the vegetables start to soften, 2 to 3 minutes.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Add the drained noodles and the reserved sauce mixture, stirring to coat. Cook, stirring constantly, until the noodles are tender and the sauce has been absorbed, about 2 minutes. Serve immediately, garnished with sliced scallions and toasted sesame seeds.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days.

Feeling Adventurous? Try This:

Use a different protein—Substitute the chicken for shrimp, pork, or firm tofu.
Pick your favorite veggies—This recipe is a great way to empty out your crisper drawer. Bok choy, bell peppers, or carrots would all be great.
Make it spicy—Top with chili crunch or add a minced spicy pepper to the stir-fry for some heat.

Kitsune Udon Noodles

Nutrition Facts (per serving)
299	Calories
13g	Fat
23g	Carbs
23g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	299
% Daily Value*
Total Fat 13g	17%
Saturated Fat 2g	12%
Cholesterol 92mg	31%
Sodium 831mg	36%
Total Carbohydrate 23g	8%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 23g
Vitamin C 21mg	106%
Calcium 53mg	4%
Iron 2mg	10%
Potassium 488mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.