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Udon Noodles Chicken and Veggies Stir Fry Pinterest

Udon noodles, chicken and veggies stir fry, bell peppers, cabbage and shiitake, deliciously spicy!

Udon noodles are thick wheat noodles, they are soft, chewy, with a mild flavor. They are generally served fresh, that's how I prefer them, although you can also find them dried.

This dish is housewife friendly dish, as it can be made with what you have in your pantry. Also, though there are several preparations for this recipe, you can make it all in the same pan, isn't that a relief ?

  • 4 servings
  • Easy
  • 1 h 30

Recipe :


Udon Noodles:

2 (7 oz.) packs. / 400 g. fresh udon noodles


10 oz. / 300 g chicken breasts or upper thighs

1 tsp ginger powder

2 tbsp. corn starch

2 tbsp. white wine

2 tbsp. soy sauce

3 tablespoon vegetable oil

Sautéed vegetables:

1 red bell pepper, julienned

1 cup shredded Napa cabbage

5 or 6 shiitake mushrooms rehydrated, stemmed and minced

3 shallots, minced

1-inch fresh ginger root, sliced and diced

1 cups of hot chicken broth

2 tbsp. white wine

4 tbsp. soy sauce

1 tbsp. fish sauce

2 tbsp. cornstarch

1 tsp ginger powder

1 tsp sugar

1/2 tsp sriracha or more to taste

Salt and pepper to taste

Some vegetable oil and sesame oil

Prepare the chicken: 

Into a large bowl or plastic container, add the cornstarch, ginger powder, soy sauce and white wine, stir well

Cut the chicken in strips about 1 inch thick and add them to the marinade, stir well and let the chicken soak for at least 15 minutes, stir from time to time

Into a large saucepan or wok, heat some vegetable oil on medium/high heat and stir fry the chicken on all sides until golden

Remove from the pan and set aside

Sauteed vegetables:

Into the same pan, heat some vegetable oil, add the shallots, red pepper, shiitakes, ginger root and Napa cabbage, stir-fry on medium/high heat for about 5 minutes until the vegetables start to wilt

Add the corn starch to the hot broth, stir and pour onto the vegetables, together with the wine and all the spices, toss and give a boil on high heat, then lower the heat to medium and simmer for about 10 minutes or until the sauce has thickened and the vegetables are tender

Taste and adjust seasoning, set aside

Cook the udon noodles:

Whilst the vegetables are cooking, cook the udon noodles as per instructions on the package and set aside. In general, cooking time is 1 minute, what I do is I boil water in my kettle, pour it in a large bowl, add my noodles, cover and stir them from time to time until they’re cooked (That’s one pan less on the stove to take care of)

Drain well, set aside


Into the same large pan or a wok, heat 2 tablespoons vegetable oil and 1 tablespoon sesame oil, add the udon noodles, vegetables and chicken, toss and sauté quickly to re-heat all ingredients

Adjust seasoning, it’s ready!


Use any vegetables you have left over in the house for this recipe, replace the chicken by beef or pork or tofu if you wish


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Comments (4)

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nice post

This comment was minimized by the moderator on the site

Thanks Asad, glad you like it!

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great job

This comment was minimized by the moderator on the site

Thanks so much Jaan, so kind of you!

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