Chicken Yaki Udon Recipes

CHICKEN YAKI UDON

Chicken Yaki Udon image

This delicious stir-fry is similar to yakisoba, but is 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, too, but you'll lose some of the signature texture.

Provided by Diana71

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute 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.
Pour soy sauce over vegetables and chicken; saute 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.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES

Stir-Fried Udon with Chicken and Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 13

Ingredients

18 to 20 ounces fresh or frozen udon noodles
1/4 cup mushroom broth
2 tablespoons sake
2 tablespoons soy sauce
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
2 tablespoons vegetable oil
1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
1 carrot, thinly sliced on an angle
3 scallions (white and green parts separated), thinly sliced
1 cup snow peas, trimmed
6 cloves garlic, minced

Steps:

Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

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