Yaki Udon Noodle
A delicious and quick one-pan meal featuring chewy udon noodles, tender chicken, colorful vegetables, and a savory sauce that is perfect for busy weeknights.
Ingrédients
Main Ingredients
- 8 oz udon noodles Thick, chewy noodles
- 1 tbsp sesame oil Divided
- 1 cup boneless chicken breast, sliced Can substitute with shrimp, beef, or tofu
- 1 cup bell peppers, sliced Feel free to swap with other vegetables
- 1 cup carrots, julienne Customizable with seasonal veggies
- 2 pieces green onions, chopped For garnish
- 3 tbsp low-sodium soy sauce Use tamari for gluten-free option
- 1/2 cup vegetable broth Use plant-based broth for substitutions
- 2 cloves garlic, minced Adds flavor and aroma
Instructions
Preparation
- Clear your countertop, grab your chopping board, and gather all the ingredients.
- Bring a pot of water to a rolling boil. Add the udon noodles and cook according to package instructions, usually about 8-12 minutes until al dente. Drain and set aside.
Cooking
- Heat a large skillet or wok over medium-high heat. Add 1/2 tablespoon of sesame oil and let it warm up.
- Add the sliced chicken breast to the hot skillet. Cook for 5-7 minutes, stirring occasionally until it’s browned and fully cooked. Remove the chicken from the pan and set it aside.
- In the same skillet, add the remaining 1/2 tablespoon of sesame oil if necessary. Toss in the sliced bell peppers and julienned carrots. Stir-fry for 3-4 minutes until tender yet still crunchy.
- Return the cooked chicken to the skillet. Stir everything together.
- Gently fold in the cooked udon noodles. Pour in the soy sauce and vegetable broth. Toss everything together.
- Stir in the minced garlic and allow it to cook for about a minute.
- Remove the pan from heat and sprinkle chopped green onions on top.
Serving
- Serve the dish warm straight from the skillet.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat in a microwave or skillet adding a splash of water or broth.