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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.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Clear your countertop, grab your chopping board, and gather all the ingredients.
  2. 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
  1. Heat a large skillet or wok over medium-high heat. Add 1/2 tablespoon of sesame oil and let it warm up.
  2. 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.
  3. 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.
  4. Return the cooked chicken to the skillet. Stir everything together.
  5. Gently fold in the cooked udon noodles. Pour in the soy sauce and vegetable broth. Toss everything together.
  6. Stir in the minced garlic and allow it to cook for about a minute.
  7. Remove the pan from heat and sprinkle chopped green onions on top.
Serving
  1. Serve the dish warm straight from the skillet.

Notes et conservation

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.