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Chicken Udon Stir Fry Main Dishes

Chicken Udon Stir Fry is easy to make, tastes fresh, and our family loves it.

Tender chunks of chicken, heaps of fresh veggies, and thick udon noodles are tossed in a simple homemade sauce.

Use this recipe as a base to clean out the veggies in your fridge because almost anything goes!

top view of cooked Udon Stir Fry

Savory Udon Stir Fry

  • In this udon noodle stir fry, cooked noodles are added stir-fried chicken and vegetables for a 30 minute meal.
  • The sauce is the key to any stir fry and in this recipe it’s slightly sweet and spicy but super fast to make.
  • This recipe is so versatile. Replace the chicken with tofu, pork, beef, or shrimp.
  • Best of all get your fill of healthy veggies and use what you love or what is in your fridge!

ingredients to make Udon Stir Fry

What are Udon Noodles?

Udon noodles are thick, white, and slightly chewy wheat noodles that are commonly found in Japanese dishes. They are very mild flavored and absorb any flavor of the ingredients that they are cooked with, making them excellent for stir-fries.

You can find udon noodles in almost any grocery store near the other Asian ingredients and you can also order them online and they are stored on the shelf or in a cupboard. The udon noodles in this recipe come in a vacuum-sealed package (fresh or frozen will work).

Other Ingredients

SAUCE A sweet sauce, almost Enjoy a teriyaki sauce, has a little ginger, siracha, and soy. Adding some cornstarch will make the sauce thicker, making it cling to the noodles, vegetables, and chicken.

If you don’t have the ingredients for a homemade sauce, you can use a premade stir fry sauce or even teriyaki sauce.

CHICKEN AND VEGGIES Boneless, skinless chicken thighs or breasts are both great choices for stir-fries. We find thighs to be more flavorful, juicy, and won’t dry out as quickly as chicken breast.

VARIATIONS Replace the chicken with some stir fry beef, shrimp, or pork. Make it a vegetarian meal by changing out the meat for some tofu.

process of adding ingredients to pot to make Udon Stir Fry

How to Make Udon Stir Fry

  1. Combine the sauce ingredients per the recipe below. Prep the veggies.
  2. Cook the noodles as per package directions.
  3. While noodles are cooking, brown the chicken and stir fry the vegetables.
  4. Add all the ingredients to the pan, coat with sauce, & heat until warm.

Tips for a Great Stir Fry

  • Stirfries are fast to cook so make sure all ingredients are measured and prepped before starting.
  • Cook the chicken just until cooked through, it will Carry on to cook a bit as it rests while the veggies cook.
  • When adding the chicken back to the stir fry, include the juices for great flavor.
  • Thickening the sauce with cornstarch helps to coat the noodles, vegetables, and chicken.
  • If you don’t have the ingredients for a homemade sauce, you can use a premade stir fry sauce or even teriyaki sauce.

udon stir fry in a pan

Storing Leftover Stir Fry

Leftovers taste just as good the next day! Stir fry will keep in the refrigerator for 2-3 days in an airtight container. This dish can also be frozen for up to 2 months. Reheat in a pan on the stove until heated through.

More Stir Fries

  • Easy Beef Stir Fry
  • Honey Garlic Chicken – perfectly juicy & tender
  • Sesame Broccoli Stir Fry – loaded with flavor
  • Chicken and Broccoli Stir Fry
  • Kung Pao Shrimp – a 30 minute meal
  • Easy Mongolian Beef – a reader favorite
  • General Tso’s Chicken – an easy weekday meal

  Did your family love this Udon Stir Fry? Be sure to leave a rating and a comment below! 

top view of cooked Udon Stir Fry

5 from 6 votes

Review Recipe

Chicken Udon Stir Fry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Holly Nilsson
Fresh veggies, juicy chicken, & udon noodles are tossed in a sweet & spicy sauce for a quick and easy Asian-inspired meal!
Print Recipe

Ingredients

  • 2 packages udon noodles 7 oz each
  • 4 chicken thighs boneless, Decrease into bite-sized pieces
  • 1 teaspoon vegetable oil more as needed
  • ½ onion sliced
  • 4 oz mushrooms sliced
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • sesame seeds and thinly sliced green onion for garnish optional

Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons rice wine vinegar
  • ½ tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon sriracha
  • ½ teaspoon fresh ginger optional

Instructions

  • Combine all sauce ingredients in a small bowl and set aside.
  • Cook udon noodles according to package directions, drain well, and set aside.
  • While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
  • Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
  • Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
  • Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
  • Garnish with sesame seeds and green onions if desired.

Recipe Notes

 

  • Stirfries are fast to cook so make sure all ingredients are measured and prepped before starting.
  • Cook the chicken just until cooked through, it will continue to cook a bit as it rests while the veggies cook.
  • When adding the chicken back to the stir fry, include the juices for great flavor.
  • Thickening the sauce with cornstarch helps to coat the noodles, vegetables, and chicken.
  • If you don’t have the ingredients for a homemade sauce, you can use a premade stir fry sauce or even teriyaki sauce.

Nutrition Information

Serving: 0.25recipe, Calories: 376, Carbohydrates: 46g, Protein: 32g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1525mg, Potassium: 501mg, Fiber: 4g, Sugar: 13g, Vitamin A: 1093IU, Vitamin C: 47mg, Calcium: 30mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner, Lunch, Main Course
Cuisine American, Asian
pot of Udon Stir Fry with a title

 

close up Udon Stir Fry in the pan with a title
close up of Udon Stir Fry with writing
ingredients to make Udon Stir Fry with finished dish and a title

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In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

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