Japanese
Yaki Udon (Stir-Fried Udon)
Chubby udon noodles stir-fried with chicken and vegetables in a savoury soy-Worcestershire sauce, 15 minutes.
About this recipe
Yaki Udon (Stir-Fried Udon) is a japanese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 150g, sliced chicken breast
- 2 cups, shredded cabbage
- 1, sliced carrot
- 2 cloves garlic
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 portions udon noodles buy
Equipment
Method
- 1
Loosen the udon in hot water, then drain.
~3 min
- 2
Stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → chicken and garlic in a hot oiled pan until cooked, 4 min; add carrot and cabbage, 3 min.
~7 min
- 3
Add the udon with soy, oyster sauce and sugar; toss over high heat until glossy and hot, 3 min.
~4 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Yaki Udon (Stir-Fried Udon) take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Yaki Udon (Stir-Fried Udon) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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