Chicken and Vegetable Udon Stir-Fry

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Udon noodles, chicken and crisp vegetables coat in a glossy soy and teriyaki sauce. Cook the chicken in small batches so it browns, then soften carrot, onion and pepper in the same pan. Add cooked noodles at the end to keep them springy. A little starch thickens the sauce; taste it before adding salt because both bottled sauces may already be salty. Cook udon by package directions and drain; loosen with a little water if needed. Whisk soy, teriyaki, honey, vinegar and cornstarch with 2 tbsp water. Slice chicken and cook in hot oil 5 to 7 minutes until 74°C (165°F); transfer to a clean plate. Stir-fry onion, carrot and pepper 4 minutes; add garlic and ginger for 30 seconds.

Recipe card

Chicken and Vegetable Udon Stir-Fry

Udon noodles, chicken and crisp vegetables coat in a glossy soy and teriyaki sauce.

Prep 20 minCook 20 minTotal 40 minYield 3 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board and suitable cooking pot or pan

Ingredients

200 g udon noodles 300 g boneless chicken breast 1 whole bell pepper 1 whole carrot 1 whole onion 2 cloves garlic 2 tbsp vegetable oil 3 tbsp soy sauce 2 tbsp teriyaki sauce 1 tsp honey 1 tsp rice vinegar 1 tsp cornstarch 1 tbsp sesame seeds 1 tsp grated ginger 2 whole scallions

Instructions

1. Noodles

   Cook udon by package directions and drain; loosen with a little water if needed.

2. Sauce

   Whisk soy, teriyaki, honey, vinegar and cornstarch with 2 tbsp water.

3. Chicken

   Slice chicken and cook in hot oil 5 to 7 minutes until 74°C (165°F); transfer to a clean plate.

4. Vegetables

   Stir-fry onion, carrot and pepper 4 minutes; add garlic and ginger for 30 seconds.

5. Finish

   Return chicken, add noodles and sauce; toss 2 minutes until glossy and hot and top with sesame and scallions.

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How to tell when it is ready

Return chicken, add noodles and sauce; toss 2 minutes until glossy and hot and top with sesame and scallions.

Tips

• Cook udon by package directions and drain.
• Whisk soy, teriyaki, honey, vinegar and cornstarch with 2 tbsp water.
• Slice chicken and cook in hot oil 5 to 7 minutes until 74°C (165°F).
• Stir-fry onion, carrot and pepper 4 minutes.

Troubleshooting

• If sauce gets sticky, add a spoon of water.
• If noodles break, fold gently rather than vigorous stirring.

Substitutions

• Use wheat noodles with package-adjusted cooking time.
• Use tamari instead of soy sauce where suitable.

Variations

• Add mushrooms alongside carrots.
• Use extra bell pepper for more vegetables.

Serving suggestions

• Scatter sesame seeds.
• Add sliced scallions.
• Serve with cucumber salad.
• Offer chili sauce separately.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days and reheat until hot throughout.

Storage

Refrigerate up to 3 days and reheat until hot throughout.

Food safety

Keep raw chicken apart from cooked noodles and reach 74°C (165°F).

Frequently asked questions

How do I know chicken and vegetable udon stir-fry is ready?

Return chicken, add noodles and sauce; toss 2 minutes until glossy and hot and top with sesame and scallions.

How should I store chicken and vegetable udon stir-fry?

Refrigerate up to 3 days and reheat until hot throughout.

Scatter sesame seeds. Refrigerate up to 3 days and reheat until hot throughout.