Yaki Udon
A quick and comforting stir-fried noodle dish featuring thick udon noodles, tender chicken, and vibrant vegetables in a savory sauce.
Ingredients
Sauce
- 1/4 cup low-sodium soy sauce A rich, umami-packed flavor.
- 3 tbsp mirin Adds a hint of sweetness and depth.
- 2 tbsp oyster sauce For savory complexity.
- 1 tbsp brown sugar (packed) Balances the savory elements beautifully.
- 1 tsp toasted sesame oil Brings warmth and nuttiness.
Main Ingredients
- 2 lbs frozen or pre-cooked udon noodles (about 4 blocks) Thick, chewy noodles.
- 1 lb boneless, skinless chicken thighs (thinly sliced) Juicy protein that absorbs sauce.
- 1 tbsp avocado oil (or other neutral oil) Used for stir-frying.
- 1 medium onion (sliced) Adds sweetness and aroma.
- 3 cloves garlic (minced) Essential for robust flavor.
- 8 oz shiitake mushrooms (sliced) Adds earthy flavor.
- 1 head bok choy (roughly chopped) Crisp and refreshing.
- 2 pieces green onions (sliced for garnish) Adds freshness.
- 1 tsp toasted sesame seeds (for garnish) Crunchy and nutty.
Instructions
Make the Sauce
- Whisk together the low-sodium soy sauce, mirin, oyster sauce, brown sugar, and toasted sesame oil in a small bowl. Set aside.
Cook Noodles
- Prepare the udon noodles according to package directions. Drain and rinse with cold water.
Cook Protein
- Heat avocado oil in a wok over high heat. Add the thinly sliced chicken thighs and stir-fry for 5-7 minutes until browned and cooked through.
- Add sliced onion and minced garlic, cooking for another minute until fragrant.
Add Vegetables
- Add sliced shiitake mushrooms and chopped bok choy to the skillet. Stir-fry for 2-3 minutes until tender-crisp.
Combine
- Add the drained udon noodles to the skillet. Pour the prepared sauce over everything and toss gently using tongs.
- Cook for another 1-2 minutes until the sauce thickens slightly.
Serve
- Remove from heat and serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
Prep ingredients ahead for a smoother process. Use high heat and avoid crowding the pan during cooking.