Chicken Yaki Udon

This delicious yaki udon stir-fry is similar to yakisoba, but it's made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried — the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, but you'll lose some of the signature texture.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 274 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• ½ onion, sliced
• ½ cup shredded cabbage
• 1 tablespoon ketchup
• 2 tablespoons soy sauce, or more to taste
• ½ red bell pepper, sliced
• 6 ounces frozen udon noodles
• ½ pound boneless chicken breasts, cut into thin strips
• ½ cup carrot matchsticks
• 1 tablespoon gochujang (Korean chile paste)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.

Step 2

Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.

Step 3

Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.