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Chicken Yaki Udon

Noodles tossed with simple vegetables and chicken are flavoured by a savoury sauce that is so easy to put together. 
5 from 4 votes
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Course: Main Course
Cuisine: Japanese
Keyword: yaki udon
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 316kcal


  • 300g pre-cooked Udon noodles or 150 dried
  • 1 tbsp vegetable oil
  • 2 chicken breasts
  • salt and pepper to taste
  • 100g/1 cup white cabbage sliced
  • 100g/1 cup shiitake mushrooms or button mushrooms
  • 1 carrot julienned
  • 3 green onions green parts cut in 2 inch pieces, white parts sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin or dry sherry
  • 1 tbsp tsuyu/dashi stock or Worcestershire sauce
  • 1 tsp sesame oil optional


  • Prepare the vegetables by finely slicing the cabbage, cutting the carrot into thin matchsticks. Remove the stems from large shiitake mushrooms as they tend to get a bit woodsy and trim the stem for the small ones, then cut the mushrooms into bite-sized pieces or leave the small ones whole. Finally, cut the chicken breasts into bite-sized pieces and season with salt and pepper.
  • Cook the udon noodles according to package instructions if using dry noodles. Rinse after cooking. If using pre-cooked noodles, skip this step.
  • Meanwhile in a wok or a large pan, heat the oil and cook the chicken until sealed on the outside, then add the vegetables together with the sliced white parts of the green onions and continue stir frying for 5-7 minutes until cooked but still firm to the bite.  The vegetables will reduce in volume by a half.
  • Add the udon noodles and the green onions to the pan, then add in the soy sauce, mirin and the dashi stock, toss to combine and heat through for 2-3 minutes.  Drizzle with sesame oil before serving.


Calories: 316kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1680mg | Potassium: 633mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2696IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg