Yaki Udon with Chicken
4 servings
45 minutes
Yaki-udon with chicken is a dish of Pan-Asian cuisine that has won the hearts of lovers of hearty and aromatic food. Its roots trace back to the Japanese tradition of making udon but incorporates notes of Chinese sauces and frying methods. Flavorful chicken thighs are sautéed until tender and then combined with delicate udon noodles soaked in soy and oyster sauces. Vegetables—carrots, onions, and bell peppers—add freshness and a hint of sweetness, while sesame seeds finish the dish with a light nutty touch. This recipe is easy to make and perfect for a quick dinner or lunch, bringing warmth from Eastern traditions and a rich taste of harmony.
1
Separate the chicken meat from the bones and cut it into long thin pieces. You can use fillet, but it will be less juicy.
- Chicken thighs: 500 g
2
Chop the onion; cut the carrot and pepper into strips.
- Onion: 1 piece
- Carrot: 1 piece
- Bell pepper: 1 piece
3
In a heated deep pan, fry the chicken until white, then add onion and about a teaspoon of soy sauce.
- Chicken thighs: 500 g
- Onion: 1 piece
- Soy sauce: to taste
4
Put the noodles to boil. If cooked in advance, they may stick together.
- Udon noodles: 150 g
5
When the onion becomes soft, add the carrot, pepper, and a bit more soy sauce. Simmer for about 7 minutes until the pepper is also soft.
- Onion: 1 piece
- Carrot: 1 piece
- Bell pepper: 1 piece
- Soy sauce: to taste
6
Add the cooked noodles and a little soy sauce, stir-fry for 3-5 minutes. At the end, pour in the oyster sauce.
- Udon noodles: 150 g
- Soy sauce: to taste
- Oyster sauce: to taste
7
Serve immediately, sprinkled with sesame seeds.
- Sesame seeds: to taste
