One-Pan Chicken Udon Stir-Fry
This chicken noodle stir-fry is a quick and satisfying one-pan dinner that’s ready in under 30 minutes. Tender chicken, crisp vegetables, and chewy noodles are tossed in a rich, savoury sauce, making it a complete meal that’s simple to prepare and easy to clean up.
Serves
4
Prep time
10 minutes
Cooking time
15 minutes
Ingredients
- 2 packets (400g) ready to eat noodles (I used Udon Noodles)
- 1 tbsp sesame oil
- 2 spring onions, white and green parts separated, finely sliced
- 2 garlic cloves, minced
- 1/2 brown onion, thinly sliced
- 500g chicken thighs, cut into bite size pieces
- 1 1/2 cups water or chicken stock
- 1 carrot, cut into matchsticks
- 1 cup snow peas, trimmed
- 1 tsp freshly grated ginger
- 1 small red capsicum, sliced
- 1 cup green cabbage, finely sliced (any type)
- 1/2 cup sprouts (optional)
For the sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
For the garnish:
- Green parts of the spring onions
- 1 tsp sesame seeds
Directions
- Combine the sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet over high heat.
- Add the white parts of the spring onions, garlic, onion, and grated ginger. Sauté 1–2 minutes until fragrant.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Pour in the sauce and cook for 1 minute, letting the chicken caramelise slightly.
- Add carrot, capsicum, and snow peas. Cook for 1 minute, until the chicken is nicely caramelised.
- Push the chicken and vegetables to one side of the skillet to create a well, and place the noodles in the space.
- Add the stock or water and let the noodles cook for 1–2 minutes or until they soften. Untangle them, then toss the noodles together with the chicken and vegetables.
- Add the cabbage and toss for 1 minute, until the sauce thickens slightly and coats the noodles, which should now be fully cooked.
- Serve immediately, garnish with green parts of the spring onions.
Ingredients
- 2 packets (400g) ready to eat noodles (I used Udon Noodles)
- 1 tbsp sesame oil
- 2 spring onions, white and green parts separated, finely sliced
- 2 garlic cloves, minced
- 1/2 brown onion, thinly sliced
- 500g chicken thighs, cut into bite size pieces
- 1 1/2 cups water or chicken stock
- 1 carrot, cut into matchsticks
- 1 cup snow peas, trimmed
- 1 tsp freshly grated ginger
- 1 small red capsicum, sliced
- 1 cup green cabbage, finely sliced (any type)
- 1/2 cup sprouts (optional)
For the sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
For the garnish:
- Green parts of the spring onions
- 1 tsp sesame seeds
Directions
- Combine the sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet over high heat.
- Add the white parts of the spring onions, garlic, onion, and grated ginger. Sauté 1–2 minutes until fragrant.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Pour in the sauce and cook for 1 minute, letting the chicken caramelise slightly.
- Add carrot, capsicum, and snow peas. Cook for 1 minute, until the chicken is nicely caramelised.
- Push the chicken and vegetables to one side of the skillet to create a well, and place the noodles in the space.
- Add the stock or water and let the noodles cook for 1–2 minutes or until they soften. Untangle them, then toss the noodles together with the chicken and vegetables.
- Add the cabbage and toss for 1 minute, until the sauce thickens slightly and coats the noodles, which should now be fully cooked.
- Serve immediately, garnish with green parts of the spring onions.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan or microwave with a splash of water or stock to loosen the sauce.
- Not suitable for freezing as noodles can lose their texture.
Substitutions
- Noodles: Use rice noodles or egg noodles
- Protein: Swap chicken thighs for chicken breast, pork, beef strips, or tofu.
- Vegetables: Broccoli, zucchini, or baby corn also work well
Serving Suggestions
- Garnish with chilli flakes or a drizzle of sriracha for extra heat.
- Add a fried egg on top for extra protein.
- Serve with a side of Asian-style cucumber salad or dumplings for a fuller meal.
Watch How to Make It
Related Recipes
30 minutes or less
Asian
Balanced Bowls
Chicken
One-Pan / One-Pot
Weeknight dinners