Chicken Stir Fry with Udon Noodles
Looking for more stir fry recipes? Try my Thai Basil Pork Stir Fry or my One Pan Chicken Udon Stir Fry
Helpful Tips
Storage
Keeps in an airtight container in the fridge for up to 3 days. Not ideal for freezing as udon noodles go mushy once thawed.
.svg)
Substitutions
Chicken thigh works better than breast at high heat and stays juicier No Shaoxing wine? Dry sherry is the closest swap, or just leave it out and add an extra tablespoon of soy. Gluten-free? Use tamari instead of soy sauce and rice noodles in place of udon. No choy sum? Bok choy, broccolini or baby spinach all work Mushroom variety doesn't matter much — shiitake, button or oyster all work well here.
Serving Suggestions
This is a complete meal on its own.
Helpful Tips
Storage
Keeps in an airtight container in the fridge for up to 3 days. Not ideal for freezing as udon noodles go mushy once thawed.
Substitutions
Chicken thigh works better than breast at high heat and stays juicier No Shaoxing wine? Dry sherry is the closest swap, or just leave it out and add an extra tablespoon of soy. Gluten-free? Use tamari instead of soy sauce and rice noodles in place of udon. No choy sum? Bok choy, broccolini or baby spinach all work Mushroom variety doesn't matter much — shiitake, button or oyster all work well here.
Serving Suggestions
This is a complete meal on its own.
Ingredients
For the chicken:
- 500g chicken breast or chicken thigh, cut into 2-3cm cubes
- 2 tsp oil (peanut or vegetable)
For the stir fry sauce:
- 4 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 3 garlic cloves, finely minced
- 1 tsp fresh ginger, grated
- Pinch of white or black pepper
For the stir fry:
- 200g udon noodles
- 150g choy sum, stems and leaves separated
- 150g mushrooms, sliced
- 1 carrot, peeled and sliced into matchsticks
- 1 cup red cabbage, thinly sliced
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger, grated
- 3 spring onions, sliced
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil, garlic, ginger and pepper in a small bowl or jar and stir well. Set aside 1 tbsp for the chicken marinade.
- Toss the chicken with the reserved 1 tbsp of sauce and set aside while you prep your vegetables (even 5 minutes makes a difference).
- Just before cooking, soak the udon noodles in boiling water per packet directions, then drain. Don't do this too early or they'll clump.
- Heat oil in a wok or large pan over high heat until just smoking (high heat is essential!)
- Add the chicken and cook for 2–3 minutes, turning halfway, until browned on the outside and cooked through. Remove and set aside on a plate.
- Add the garlic and ginger to the same wok and toss for 30 seconds until fragrant.
- Add the carrot, choy sum stems and red cabbage. Toss and cook for 1 minute until just starting to soften.
- Add the mushrooms and toss for 30 seconds.
- Return the chicken to the wok, then add the noodles, choy sum leaves and all of the sauce. Toss continuously for 1–1.5 minutes until the leaves have wilted and the sauce has coated everything. Don't go beyond 1.5 minutes, udon noodles break easily.
- Divide between bowls, top with spring onions and serve immediately.
Ingredients
For the chicken:
- 500g chicken breast or chicken thigh, cut into 2-3cm cubes
- 2 tsp oil (peanut or vegetable)
For the stir fry sauce:
- 4 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 3 garlic cloves, finely minced
- 1 tsp fresh ginger, grated
- Pinch of white or black pepper
For the stir fry:
- 200g udon noodles
- 150g choy sum, stems and leaves separated
- 150g mushrooms, sliced
- 1 carrot, peeled and sliced into matchsticks
- 1 cup red cabbage, thinly sliced
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger, grated
- 3 spring onions, sliced
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil, garlic, ginger and pepper in a small bowl or jar and stir well. Set aside 1 tbsp for the chicken marinade.
- Toss the chicken with the reserved 1 tbsp of sauce and set aside while you prep your vegetables (even 5 minutes makes a difference).
- Just before cooking, soak the udon noodles in boiling water per packet directions, then drain. Don't do this too early or they'll clump.
- Heat oil in a wok or large pan over high heat until just smoking (high heat is essential!)
- Add the chicken and cook for 2–3 minutes, turning halfway, until browned on the outside and cooked through. Remove and set aside on a plate.
- Add the garlic and ginger to the same wok and toss for 30 seconds until fragrant.
- Add the carrot, choy sum stems and red cabbage. Toss and cook for 1 minute until just starting to soften.
- Add the mushrooms and toss for 30 seconds.
- Return the chicken to the wok, then add the noodles, choy sum leaves and all of the sauce. Toss continuously for 1–1.5 minutes until the leaves have wilted and the sauce has coated everything. Don't go beyond 1.5 minutes, udon noodles break easily.
- Divide between bowls, top with spring onions and serve immediately.
Watch How to Make It
See More 30 Minutes or Less Recipes
.avif)
.webp)
Join for Exclusive Resources
