Quick Chicken Udon Noodles

Ingredients

• 300 g Chicken Breast (thinly sliced into bite‑size strips)
• 200 g Udon Noodles (fresh or dried, thick and chewy)
• 2 Tbsp Olive Oil (for sautéing)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cloves Garlic (minced)
• 1/4 tsp White Pepper
• 2 Tbsp Soy Sauce
• 1 Tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 100 g Mushrooms (sliced)
• 1 Bell Pepper (sliced thin, any color)
• 100 g Asparagus (cut into 2‑inch pieces)
• 1 Onion (sliced thin)

Instructions

1. Prep Ingredients

   Slice the chicken breast into thin strips, slice mushrooms, bell pepper, asparagus, and onion as described. Mince the garlic.

   Time: PT5M

2. Boil Udon Noodles

   Bring a pot of water to a rolling boil, add the udon noodles and cook for 2 minutes or until just tender. Stir occasionally to prevent sticking.

   Time: PT5M

   Temperature: high heat

3. Drain and Rinse Noodles

   Drain the noodles in a colander and rinse briefly with cool water to stop cooking. Set aside.

   Time: PT1M

4. Cook Chicken

   Heat 1 Tbsp olive oil in the skillet over medium‑high heat. Add the chicken, season with salt, black pepper, white pepper, and minced garlic. Stir‑fry until the chicken is cooked through, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

5. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you stir‑fry the vegetables.

   Time: PT1M

6. Stir‑Fry Asparagus

   Add the remaining 1 Tbsp olive oil to the same skillet. Add asparagus pieces and stir‑fry for 3 minutes until they start to soften.

   Time: PT3M

   Temperature: medium‑high

7. Add Onions

   Add sliced onion to the skillet and cook for 2 minutes until they turn translucent.

   Time: PT2M

   Temperature: medium‑high

8. Add Bell Pepper

   Add the bell pepper strips and stir‑fry for another 2 minutes.

   Time: PT2M

   Temperature: medium‑high

9. Add Mushrooms

   Add the sliced mushrooms and cook for 2 minutes until they release moisture and begin to brown.

   Time: PT2M

   Temperature: medium‑high

10. Combine Chicken and Veggies

    Return the cooked chicken to the skillet and mix with the vegetables.

    Time: PT1M

    Temperature: medium‑high

11. Add Sauce

    In a small bowl combine soy sauce, oyster sauce, and sesame oil. Pour the mixture over the chicken‑vegetable mix and stir to coat evenly.

    Time: PT3M

    Temperature: medium‑high

12. Add Noodles and Finish

    Add the drained udon noodles to the skillet. Toss everything together for 2 minutes until the noodles are hot and fully coated with sauce.

    Time: PT2M

    Temperature: medium‑high

13. Serve

    Plate the chicken udon stir‑fry, garnish with extra sliced green onions if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

60 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: tofu, turkey breast
• Instead of Udon Noodles: soba noodles, rice noodles (gluten‑free)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of White Pepper: ground black pepper
• Instead of Soy Sauce: tamari
• Instead of Oyster Sauce: hoisin sauce, black bean sauce
• Instead of Sesame Oil: vegetable oil (less flavor)
• Instead of Mushrooms: shiitake, portobello
• Instead of Bell Pepper: snap peas
• Instead of Asparagus: broccoli florets
• Instead of Onion: shallots

Equipment Needed

• Large Skillet or Wok
• Pot for Boiling Noodles
• Cutting Board
• Chef’s Knife
• Spatula or Wooden Spoon
• Colander
• Measuring Spoons
• Small Bowl for Sauce

Critical Steps — Do Not Skip

• Cooking the chicken until fully done
• Boiling the udon noodles for the correct time
• Seasoning with white pepper and garlic for flavor
• Coating the noodles and vegetables with the soy‑oyster‑sesame sauce

Chef Tips from the Video

• Use high heat to get a nice sear on the chicken and a slight char on the veggies
• Fresh udon noodles give the best chew; if using dried, rinse after boiling
• A drizzle of extra sesame oil at the end adds a fragrant finish

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Not recommended – noodles become mushy when frozen

Room temperature: Consume within 2 hours of cooking

Make-Ahead Tips

• Slice all vegetables and store them in a sealed bag in the fridge for up to 24 hours
• Cook the chicken ahead and keep it refrigerated; reheat quickly when adding to the stir‑fry
• Boil the udon noodles, rinse, and toss with a little oil; store in the fridge and add at the end

Frequently Asked Questions