Yaki Udon With Chicken Or Vegetables Recipe

If using refrigerated or frozen udon, separate noodles and loosen by rinsing under warm water and gently pulling apart. If using packaged pre-boiled udon, briefly rinse and drain. Set aside.

Pat the chicken dry and thinly slice across the grain into bite-sized strips. If using tofu as vegetable substitute, press and cut into 1/2-inch cubes; if using only vegetables, prepare an extra 12 oz of mixed vegetables (bell pepper, snap peas, broccoli florets).

Prepare vegetables and aromatics: thinly slice onion, julienne carrot, thinly slice cabbage and mushrooms, mince garlic and ginger, and slice scallions into 1-inch pieces. Keep garnishes separate.

Whisk the sauce: in a small bowl combine soy sauce, mirin, oyster sauce, sesame oil, rice vinegar, sugar or honey, toasted sesame seeds, black pepper, and red pepper flakes (if using). Stir until sugar dissolves. Taste and adjust salt or sweetness as desired.

Heat pan and sear protein

Heat a large heavy-bottomed skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil. When oil shimmers, add sliced chicken in a single layer (or tofu/extra vegetables if substituting). Season lightly with a pinch of salt and pepper. Cook without moving 2 minutes to develop color, then stir-fry until cooked through and no longer pink (about 3–4 minutes total for thin chicken). Remove protein to a plate and keep warm.

Stir-fry vegetables

Reduce heat only if smoke point is an issue; add remaining 1 tablespoon oil to the pan. Add minced garlic and ginger and stir 15–20 seconds until fragrant. Add onions and carrots and stir-fry 1–2 minutes until slightly softened. Add mushrooms and cabbage and continue to stir-fry 2–3 minutes until cabbage wilts but still has bite. Add scallion pieces and toss for 30 seconds.

Push vegetables to the side of the wok/skillet (or remove and return if pan is crowded). Add the udon noodles to the center of the pan. If noodles are clumped, drizzle 1–2 tablespoons of water or 1 teaspoon neutral oil and use tongs to separate and spread them out; let them warm 30–60 seconds. Return the cooked chicken (or tofu/extra vegetables) to the pan with the noodles and vegetables.

Pour the prepared sauce evenly over the noodles, protein, and vegetables. Toss everything together vigorously with tongs or two spatulas so sauce coats the noodles and ingredients. Stir-fry for 1–2 minutes until sauce is reduced slightly and everything is heated through. If the mixture seems dry, add up to 1 tablespoon water or 1 teaspoon soy sauce to reach desired sauciness.

Taste and adjust seasoning: add a splash more soy sauce for saltiness, a pinch of sugar for sweetness, or a few drops of rice vinegar to brighten. Finish with a drizzle of sesame oil and toss once.

Transfer yaki udon to a warmed serving platter or divide into bowls. Garnish with extra sliced scallions, a sprinkle of toasted sesame seeds, and beni shoga or pickled ginger if using. Serve immediately.