Yaki Udon with Chicken

Name: Yaki Udon with Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz (400 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) bite-size pieces; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) sake; 1 tsp (3 g) cornstarch; 24 oz (680 g) precooked udon noodles (frozen or vacuum-packed), about 4 portions of 170 g each; frozen ones left in package to thaw briefly or microwaved per package, vacuum-packed ones left whole; 4 cups (280 g) green cabbage, cored and cut into 1-inch (2.5 cm) squares; 1 medium (90 g) carrot, peeled and cut into thin matchsticks or half-moons; ½ medium (75 g) yellow onion, thinly sliced; 4 whole (50 g) scallions, whites and greens separated, cut into 1-inch (2.5 cm) lengths; 2 tbsp (30 ml) neutral oil such as canola or vegetable oil; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) mirin; 1 tbsp (15 ml) oyster sauce; 1 tsp (4 g) granulated sugar; 3 tbsp (45 ml) water; ¼ cup (5 g) bonito flakes (katsuobushi), loosely packed; ground white or black pepper, to taste

From the MyKitchenBank Kitchen

Chewy udon noodles stir-fried with juicy chicken thigh, sweet cabbage, carrot and scallions in a glossy soy-mirin sauce, finished with a shower of bonito flakes that sway from the steam. A fast, satisfying weeknight noodle dish.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 4 generous servings

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Ingredients

4 servings

For the chicken
14 oz (400 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) bite-size pieces
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) sake
1 tsp (3 g) cornstarch
For the stir-fry
24 oz (680 g) precooked udon noodles (frozen or vacuum-packed), about 4 portions of 170 g each; frozen ones left in package to thaw briefly or microwaved per package, vacuum-packed ones left whole
4 cups (280 g) green cabbage, cored and cut into 1-inch (2.5 cm) squares
1 medium (90 g) carrot, peeled and cut into thin matchsticks or half-moons
½ medium (75 g) yellow onion, thinly sliced
4 whole (50 g) scallions, whites and greens separated, cut into 1-inch (2.5 cm) lengths
2 tbsp (30 ml) neutral oil such as canola or vegetable oil
1 tsp (5 ml) toasted sesame oil
For the sauce
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) oyster sauce
1 tsp (4 g) granulated sugar
3 tbsp (45 ml) water
To finish
¼ cup (5 g) bonito flakes (katsuobushi), loosely packed
ground white or black pepper, to taste

Equipment (6)

12-inch (30 cm) large nonstick or carbon-steel skillet or wok
Medium pot or heatproof bowl for loosening noodles
Cutting board and sharp knife
Small bowl for sauce
Wooden spoon or long chopsticks and a spatula
Instant-read thermometer

Steps

Before you start

Use frozen or vacuum-packed (refrigerated) precooked udon, not dried; dried udon needs separate boiling and a different texture.
Cut all vegetables and mix the sauce before you turn on the heat; stir-frying moves fast.
Use a very large skillet (12-inch/30 cm) or a wok so the noodles can toss freely rather than steam.
Marinate the chicken for at least 10 minutes while you prep the rest.

1
Marinate the chicken
- In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, the sake and the cornstarch until every piece is lightly coated.
- Let stand at room temperature for 10 minutes while you prep the vegetables.
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Ready when: Chicken looks evenly coated with a thin, slightly tacky film
Tip: Cornstarch keeps the thigh meat juicy and helps it brown.
2
Prep vegetables
- Cut the cabbage into 1-inch squares, slice the carrot into thin matchsticks, slice the onion thinly, and cut the scallions into 1-inch lengths, keeping whites and greens in separate piles.
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Ready when: Vegetables are cut to similar sizes so they cook evenly
Tip: Cut carrot thin; it takes longer to soften than cabbage.
3
Mix the sauce
- In a small bowl, stir together 3 tbsp soy sauce, mirin, oyster sauce, sugar and 3 tbsp water until the sugar dissolves.
- Set it beside the stove.
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Ready when: No sugar granules remain at the bottom of the bowl
4
Loosen the noodles
- Prepare the udon according to the package: microwave frozen blocks for 2–3 minutes, or briefly submerge vacuum-packed noodles in a bowl of hot tap water for 1 minute.
- Gently pull the strands apart with your fingers or chopsticks, then drain well.
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Ready when: Noodles separate into individual strands with no frozen or clumped center
Tip: Separating before frying prevents clumps and broken noodles in the pan.
5
Sear the chicken
- Heat 1 tbsp of the oil in the large skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook 2–3 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is golden brown outside and reaches 165°F (74°C) inside
Tip: Don't crowd the pan; cook in two batches if your skillet is smaller than 12 inches.
6
Stir-fry the vegetables
- Add the remaining 1 tbsp oil to the same skillet over medium-high heat.
- Add the onion, carrot and scallion whites and stir-fry for 2 minutes.
- Add the cabbage and cook, tossing often, 2–3 minutes more.
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Ready when: Cabbage is bright, slightly wilted at the edges but still crisp-tender, with a few charred spots
Tip: Don't cook the cabbage until limp; it keeps releasing water once combined with the noodles.
7
Add noodles and sauce
- Return the chicken to the pan and add the noodles.
- Pour the sauce over everything and toss constantly with a spatula and chopsticks for 2–3 minutes, using a lifting motion so the noodles do not tear.
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Ready when: Sauce has mostly absorbed, noodles look glossy and brown, and the pan is nearly dry
Tip: If noodles start to stick, splash in 1 tbsp water.
8
Finish and season
- Turn off the heat.
- Stir in the scallion greens and sesame oil, then season with pepper.
- Taste and add a small splash of soy sauce if you want it saltier.
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Ready when: Scallion greens are bright green and the aroma is nutty
Tip: Add sesame oil off the heat so its flavor stays fragrant.
9
Serve with bonito
- Divide the noodles among four warm bowls or plates and scatter bonito flakes over each portion.
- Serve immediately while the flakes are still dancing from the steam.
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Ready when: Bonito flakes visibly sway on the hot noodles

Good to know

Tips

Pat the marinated chicken lightly if it looks wet so it browns instead of steaming.
Keep the heat at medium-high and keep things moving; the sauce should cling to the noodles, not pool in the pan.
Add other vegetables such as shiitake mushrooms or bean sprouts in step 6 for variety.
Serve with a pinch of shichimi togarashi or pickled red ginger for extra kick.

Make ahead

Marinate the chicken and cut the vegetables up to 1 day ahead and refrigerate separately in covered containers. The sauce can be mixed up to 3 days ahead and refrigerated. Stir-fry just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: airtight container up to 3 days. Freezer: not recommended because the cabbage turns watery and the noodles soften. Reheat in a skillet over medium heat with 1–2 tbsp water, tossing 3–4 minutes until steaming hot (165°F/74°C), and add fresh bonito flakes.

Substitutions

sake → dry sherry or Chinese rice wine. Use the same amount; or use water for an alcohol-free version.
mirin → 1 tbsp dry sherry plus 1 tsp extra sugar. Gives similar sweetness; the flavor is slightly less rounded.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Cook 1–2 minutes less and watch closely, as breast dries out more easily.
oyster sauce → hoisin sauce or extra soy sauce plus a pinch of sugar. Hoisin is sweeter, so reduce the sugar to ½ tsp.