Chicken Yaki Udon
Chicken Yaki Udon is a high-protein bowl recipe ready in 30 min. It makes 4 servings, each 590 kcal with 36 g protein. Beginner level, 15 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 30 min25 min hands-on
- Beginnerlevel
- 590kcal a serving
- 36 gprotein
What is Chicken Yaki Udon
A quick Japanese-style stir fry of udon noodles, chicken and vegetables in a sweet, caramelised dark soy sauce.
- Bowls · Chicken
- Sautéing & stir-fry
- Boiling
- Knife basics
- Work lunch
How to make Chicken Yaki Udon
Tips from the cook
- Prep everything and mix the sauce before you start: once cooking, it all goes quickly.
- Don't overcook: the chicken needn't be cooked through when the vegetables go in, and the udon should stay al dente.
- Be patient at the end and keep tossing until the sauce caramelises and nothing liquid is left in the pan.
- Dark soy sauce gives the deep brown colour, but regular soy sauce works. Adjust the chilli flakes to taste.
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Keeps 3–4 days in the fridge; reheat in a pan with a little water, or in the microwave.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Chicken Yaki Udon substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Udon noodles1 option
- Rice noodles (thick) 1:1 by weight
Less chew.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Dark soy sauce2 options
- Tamari (gluten-free) use 3/4 as much (saltier)
Still contains soy.
- Coconut aminos + pinch of salt (soy-free) use 1.25x and add salt
Sweeter, milder.
Oyster sauce2 options
- Mushroom stir-fry sauce ("vegetarian oyster sauce") 1:1
Check for wheat; not shellfish-free unless labelled vegetarian.
Still contains soy and gluten.
- Soy sauce + hoisin (2:1) 1 tbsp soy + 1/2 tbsp hoisin per 1 tbsp
Sweeter, fruitier.
Still contains soy and gluten.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
