Plump, chewy udon noodles, velveted chicken breast slices, crisp cabbage, and carrots tossed in a glossy soy garlic stir fry sauce in just twenty minutes.
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| Recipe | Savory Chicken and Udon Noodle Stir Fry (20 Minute Wok) |
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Got chicken? Never wonder what’s for dinner again.
Wondering how to make takeout style stir fried noodles at home in less time than food delivery takes to arrive? You have come to the right place. With plump udon noodles, tender chicken, and crisp vegetables coated in a savory garlic soy sauce, this wok dinner is pure satisfaction.
Thinly sliced chicken breast easily overcooks and dries out in a scorching wok. Tossing the sliced meat in a small amount of cornstarch, soy sauce, and oil creates an ultra thin protective barrier known as velveting. This starch protein coating traps interior water molecules against high conductive heat, ensuring the meat stays tender and silky while allowing the savory sauce to adhere evenly.
Here is what you need to make this recipe for savory chicken and udon noodle stir fry:
Fresh Udon Noodles: Thick Japanese wheat noodles with an irresistible chewy texture that soaks up savory pan sauce.
Velveted Chicken Breast: Thinly sliced across the grain and coated in cornstarch so it stays juicy under intense wok heat.
Dark and Light Soy Sauces: Light soy sauce brings salty umami seasoning while dark soy sauce lends a deep, mouthwatering amber color.
Crisp Cabbage and Carrots: Provide refreshing textural contrast to the tender noodles and meat.
Serve with crispy vegetable spring rolls, steamed edamame sprinkled with sea salt, and chilled pickled cucumbers.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm in a screaming hot wok or skillet with a splash of water for 2 minutes to restore noodle bounce and moisture.
Mastering Chicken Udon Noodle Stir Fry comes down to precise temperature control and key technique cues.
In a small bowl, toss sliced chicken with cornstarch, 1 tbsp soy sauce, and 1 tsp oil; set aside for 10 minutes. In another bowl, whisk together low sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, and sesame oil.
Place vacuum packed udon noodles in a colander and rinse under warm running water, gently teasing strands apart with fingers until separated. Drain thoroughly.
Heat one tablespoon cooking oil in a wok or large heavy skillet over high heat. Add velveted chicken in a single layer and sear undisturbed for 2 minutes. Stir fry 1 to 2 minutes longer until just cooked through to 165°F. Transfer chicken to a plate.
Add remaining tablespoon oil to the hot wok. Add cabbage, carrots, and white parts of green onions. Stir fry vigorously over high heat for 2 minutes until tender crisp. Add minced garlic, tossing for 30 seconds.
Dump drained udon noodles, cooked chicken, and prepared sauce into the wok. Toss everything together over high heat for 2 minutes until noodles absorb the sauce and turn glossy dark amber. Fold in green onion tops and serve immediately.
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Exact target internal pull temperatures by cut to lock in maximum moisture.
Retain up to 40% more natural juices with proper carryover heat resting.
Dry brining science and salt penetration window for deeply seasoned poultry.
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Boneless chicken thighs work wonderfully. Sliced bell peppers, shiitake mushrooms, or bok choy can be added to the vegetable mix.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Warm in a screaming hot wok or skillet with a splash of water for 2 minutes to restore noodle bounce and moisture.
Technique Guides
