Yaki Udon Noodle Recipe (Better Than Takeout, Ready in 30 Minutes)
Experience the comforting, savory flavors of Japanese home cooking with this easy Yaki Udon Noodle Recipe. Thick, chewy udon noodles are stir-fried with tender chicken and crisp vegetables in a simple soy-based sauce. Ready in just 30 minutes, this dish is perfect for busy weeknights but impressive enough to serve to guests.
Ingredients
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8 oz udon noodles
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1 tablespoon sesame oil, divided
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1 cup boneless chicken breast, thinly sliced
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1 cup bell peppers, sliced
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1 cup carrots, julienned
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2 green onions, chopped
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3 tablespoons low-sodium soy sauce
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½ cup vegetable broth
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2 garlic cloves, minced
Instructions
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Cook the udon noodles according to package instructions. Drain well and set aside.
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Heat ½ tablespoon of sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until fully cooked and lightly browned. Remove from the skillet and set aside.
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In the same skillet, add the remaining sesame oil if needed. Add bell peppers and carrots, stir-frying for 3–4 minutes until slightly tender but still crisp.
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Return the chicken to the skillet. Add the cooked udon noodles, soy sauce, and vegetable broth. Toss well to coat everything evenly and heat through.
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Stir in the minced garlic during the final minute of cooking.
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Remove from heat, garnish with green onions, and serve immediately.
Notes
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Use fresh or vacuum-packed udon if available—they’re chewier and absorb sauce better than dried noodles.
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Prep everything first: Stir-frying moves fast, so have ingredients ready before cooking.
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Don’t overcook the vegetables: A little crunch adds great texture.
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