If weeknights at your house are anything like mine—read: hectic, hungry, and in need of dinner yesterday—then you’re going to fall hard for this Yaki Udon. This beloved Japanese noodle recipe is the kind of meal that tastes like it took all day but comes together in just 30 minutes.
Think thick, chewy stir-fry udon noodles, tender chicken, and crisp-tender veggies all bathed in a savory sauce that clings to every bite. It’s cozy, satisfying, and infinitely flexible—which means you can clean out your fridge while you’re at it. (Hello, weeknight win.)
Whether you’re cooking for picky eaters, carb lovers, or someone who just wants something different than spaghetti again, this chicken udon stir-fry will absolutely hit the spot.
Why You’ll Love This Yaki Udon
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One pan, one happy cook – less mess, more flavor.
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Quick weeknight dinner in just 30 minutes start to finish.
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Packed with color, texture, and a savory umami punch.
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Customizable—swap the chicken, add mushrooms, or toss in that lone zucchini from the crisper.
Ingredients
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225 g (8 oz) udon noodles
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15 ml (1 tbsp) sesame oil, divided
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240 g (1 cup) boneless chicken breast, thinly sliced
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1 cup (about 150 g) bell peppers, sliced
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1 cup (about 120 g) carrots, julienned
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2 green onions, chopped
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45 ml (3 tbsp) low-sodium soy sauce
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120 ml (½ cup) vegetable broth
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2 garlic cloves, minced
Step-by-Step Instructions
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Boil the noodles.
Cook the udon noodles according to package directions. Drain, rinse under cold water, and set aside. (Pro tip: Toss them with a drizzle of sesame oil if you’re not using them right away to keep them from sticking.) -
Cook the chicken.
Heat ½ tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 5–7 minutes until golden and cooked through. Transfer to a plate and keep warm. -
Sauté the veggies.
In the same pan, add the remaining sesame oil. Toss in the bell peppers and carrots. Stir-fry for 3–4 minutes, just until they soften but still keep that gorgeous crunch. -
Bring it all together.
Return the cooked chicken to the pan. Add the udon noodles, soy sauce, and vegetable broth. Stir to combine and cook for another 2–3 minutes until everything’s heated through. -
Flavor boost.
In the last minute, add the minced garlic and toss well to infuse that fresh, punchy flavor. -
Serve hot.
Remove from heat, sprinkle with chopped green onions, and serve immediately. Chopsticks optional, but highly recommended.
Pro Cooking Tips (Because We’re All Busy)
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Don’t skip the garlic at the end. Adding it last keeps the flavor vibrant and prevents it from burning.
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Use fresh udon if you can. The texture is unbeatable, but frozen or shelf-stable will work in a pinch.
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Thin slices = faster cooking. Make sure your chicken is sliced thinly so it cooks quickly and evenly.
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Too saucy or not enough? Add more broth or a splash of soy sauce to adjust the moisture level to your taste.
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Want it spicy? Add a pinch of red pepper flakes or a swirl of sriracha when you add the garlic.
Storytime: The Day Yaki Udon Saved Dinner
There was a night not long ago when I was staring into the fridge with zero inspiration and two very hungry kids pacing behind me like mini food critics. I had half a bell pepper, a sad carrot, and a pack of udon noodles I’d forgotten about. Not promising, right?
But then I remembered a trip to a tiny noodle bar in Kyoto, where the chef whipped up steaming bowls of yaki udon in minutes flat—just chicken, vegetables, noodles, and some magic soy-based sauce. I figured… why not try?
Fast forward 30 minutes: we were all slurping noodles like it was our last meal. Even my veggie-averse youngest asked for seconds. That night, yaki udon earned a permanent spot in our weeknight rotation—and now, hopefully, yours too.
What to Serve with Yaki Udon
While yaki udon can absolutely hold its own as a full meal, here are some tasty extras if you’re feeling fancy:
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Miso soup for a light, warming start.
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Quick cucumber salad (think vinegar, sesame, and a dash of sugar).
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Edamame with sea salt—a kid favorite and fun to eat.
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Gyoza (dumplings)—store-bought or homemade, they’re a crowd-pleaser.
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Pickled veggies to cut through the richness of the noodles.
Or keep it simple: pair with your favorite drink and call it dinner done right.
How to Store & Reheat Yaki Udon
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Gently reheat in a skillet over medium heat with a splash of broth or water to loosen the noodles. Microwave works too, but use a damp paper towel over the bowl to prevent drying.
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Freezer? Not ideal. Udon noodles tend to get mushy after freezing. Stick to making fresh and storing short-term.
Bonus: The flavors get even better the next day!
FAQs
Can I use beef or tofu instead of chicken?
Absolutely. Thinly sliced beef or tofu work wonderfully. Just adjust cooking time and press tofu first for best texture.
Where do I find udon noodles?
Check the refrigerated or Asian section of your grocery store. They come fresh, frozen, or shelf-stable. All work, but fresh has the best chew.
Can I use other vegetables?
Totally. Broccoli, snap peas, mushrooms, or even cabbage are great swaps or additions to your veggie mix.
Is this dish spicy?
Not as written—but you can add chili flakes, spicy sesame oil, or your favorite hot sauce to give it a kick.
Is this a traditional Japanese noodle recipe?
Yaki udon is a Japanese comfort food classic—typically cooked on a hot plate or in a wok, often using leftover veggies and meat. It’s street food meets soul food.
Noodles to the Rescue
This Yaki Udon Noodle Recipe is your weeknight secret weapon: quick, comforting, and packed with everything we love about stir-fry udon noodles—chewiness, umami, and just enough crunch. Whether you’re feeding your family, meal-prepping for yourself, or just trying to break out of the “What’s for dinner?” rut, this dish has your back.
So the next time your fridge looks like a veggie graveyard and time’s ticking, reach for your wok and whip up some chicken udon stir-fry magic. Dinner? Handled.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Yaki Udon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Yaki Udon is a Japanese stir-fried noodle dish made with thick, chewy udon noodles, tender chicken, and colorful vegetables tossed in a savory soy-based sauce. Ready in just 30 minutes, it’s a quick and satisfying weeknight dinner full of flavor and comfort.
Ingredients
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225 g (8 oz) udon noodles
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15 ml (1 tbsp) sesame oil, divided
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240 g (1 cup) boneless chicken breast, thinly sliced
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1 cup (150 g) bell peppers, sliced
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1 cup (120 g) carrots, julienned
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2 green onions, chopped
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45 ml (3 tbsp) low-sodium soy sauce
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120 ml (½ cup) vegetable broth
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2 garlic cloves, minced
Instructions
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Boil noodles: Cook udon noodles according to package directions. Drain, rinse under cold water, and set aside. Toss with a drizzle of sesame oil if not using immediately.
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Cook chicken: Heat ½ tbsp sesame oil in a skillet or wok over medium-high heat. Add chicken and stir-fry 5–7 minutes until golden and cooked through. Remove and keep warm.
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Sauté veggies: In the same pan, add remaining sesame oil. Stir-fry bell peppers and carrots for 3–4 minutes until crisp-tender.
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Combine: Return chicken to the pan. Add udon noodles, soy sauce, and vegetable broth. Stir-fry 2–3 minutes until heated through.
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Flavor boost: Add minced garlic in the final minute. Toss to combine.
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Serve: Remove from heat, garnish with green onions, and serve hot.
Notes
Add garlic at the end for fresh, vibrant flavor.
Fresh udon noodles give the best texture, but frozen or shelf-stable work.
Slice chicken thin for faster, more even cooking.
Adjust sauce by adding broth for more moisture or soy for a stronger flavor.
Make it spicy with chili flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese