Real Recipes From Real Home Cooks ®

stir-fried chicken & udon noodles

Recipe by
Amy H.
Detroit, MI

I was going to make a garlic and ginger shrimp recipe and serve it over some Udon noodles I had in the fridge, but things got hectic and I used the shrimp for something else. So I came up with this out of what I had sitting in the fridge/freezer this week. It came out really good. I love Asian style food!

yield 4 -6
prep time 15 Min
cook time 20 Min
method Stir-Fry

Ingredients For stir-fried chicken & udon noodles

  • 1 1/2 lb
    boneless, skinless chicken breasts or thighs
  • 1 pkg
    (10 oz.) dry udon noodles
  • 3 Tbsp
    peanut oil, divided
  • 2 clove
    garlic, minced
  • 1 md
    onion, sliced into thin strips
  • 2
    carrots, julienned
  • 1 stalk
    celery, diagonally sliced, thin
  • 1/4 c
    chicken broth
  • 1 tsp
    sesame oil
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    brown sugar
  • 1/4 c
    thinly sliced green onions

How To Make stir-fried chicken & udon noodles

  • 1
    Prepare Udon Noodles according to package directions. Rinse with cold water. Set aside.
  • 2
    Partially freeze (or thaw) chicken, depending on your starting point! Slice thinly across the grain into strips.
  • 3
    In large pan or wok heat 1 tablespoon of the peanut oil over medium-high heat. Stir-fry chicken until fully cooked. Set aside, keep warm.
  • 4
    Lower heat to medium. Clean wok, add another tablespoon of peanut oil to wok. Saute onions and vegetables for a minute or so. Add garlic, stir-fry another 30 seconds.
  • 5
    Mix together sesame oil, chicken broth, soy sauce and brown sugar until well combined.
  • 6
    Add noodles and broth mixture to wok. Toss together noodles and veggies and remaining Tbsp. peanut oil. Add in chicken. Continue to stir-fry until well combined. Remove from heat.
  • 7
    Plate chicken & noodles stir-fry and garnish with a bit of fresh, sliced, green onion. Serve!