Easy 15-minute Udon Noodles

Udon noodles with teriyaki chicken in a pan, topped with green onions and sesame seeds.

5 from 6 votes

Easy 15-minute Udon Noodles

Whip up a satisfying bowl of udon noodles in just 15 minutes! Boil the noodles, stir-fry your choice of protein and veggies, toss in a flavorful sauce, and you're ready to enjoy a quick and delicious meal.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Japanese

Servings:

Calories: 794kcal

Author: Claudia

Equipment

1 large pan or wok

Ingredients

4 tablespoon cooking oil I used sunflower oil
500 g udon noodles
300 g chicken breast
½ medium onion sliced
2 cloves garlic minced
1 cup or ¼ small sweetheart cabbage shredded
¼ cup carrot julienne
2 green onions chopped
toasted sesame seeds and green onions for garnish

Sauce

1 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon mirin
1 tablespoon brown sugar
½ teaspoon Gochugaru Korean chilli flakes or red pepper flakes, optional

Chicken Marinade

2 tablespoons cornstarch for coating chicken or sub with potato starch or tapioca starch
2-4 garlic minced or sliced
1 red chilli pepper sliced or chilli powder or flaked to taste
1 medium piece of ginger sliced
1 tablespoons mirin
4 tablespoons hoisin sauce
2 tablespoons regular soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil

Instructions

Start by cutting the chicken breast into small strips or chunks, transfer it to a bowl and coat evenly with the marinade mixture. Cover with plastic wrap and let it marinade for 30 minutes.
In a separate bowl, whisk together the dark soy sauce, oyster sauce, mirin, brown sugar, and Gochugaru (if using). Set aside.
Bring a pot of water to a boil. Add the udon noodles and cook according to the package instructions. Drain and set aside.
Now, let's get those veggies ready. Begin by thinly slicing the onion, julienning the carrot, and thinly slicing the cabbage or grating it using the large holes. Don't forget to grate the garlic after removing the skin. Place them separately on a plate and set aside.
Once the chicken has been marinated, it's ready to cook.
In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Add the chicken and cook until it's done, which usually takes about 10-15 minutes. Once cooked, remove the chicken from the skillet on a plate and set it aside.
In the same skillet, add the remaining tablespoons of cooking oil. Add the sliced onion and minced garlic. Stir-fry for about 2 minutes until the onion becomes translucent.
Add the shredded cabbage and julienned carrot to the skillet. Stir-fry for another 2-3 minutes until the vegetables start to soften.
Add the cooked udon noodles to the skillet. Pour the prepared sauce over the noodles and vegetables. Toss everything together to ensure the noodles and vegetables are coated with the sauce.
Add the cooked chicken back into the skillet. Toss everything together for an additional 2 minutes to heat the meat. Add chopped green onions and toss again.
Serve the udon noodles in bowls, garnished with toasted sesame seeds and/or additional chopped green onions, if desired.

Video

Notes

Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.

Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.

Storage: These 15-minute Udon Noodles can be stored in the refrigerator in an airtight container for up to 2 days.

Tip 1: Prepare all ingredients in advance - Before you start cooking, prep all your ingredients. Chop your veggies and proteins, and have your sauce ingredients ready to go. This way, everything is set for a smooth cooking process.

Tip 2: Use Pre-Cooked Udon Noodles: - Get pre-cooked udon noodles from the store. They're a real time-saver and cook up quickly.

Tip 3: Cook on medium-high heat - When you're ready to cook, crank up the heat! Stir-fry your noodles and other ingredients on medium to high heat for a few minutes. This helps them cook fast while keeping their great texture and taste intact.

Nutrition