Chicken Yaki Udon is a quick, easy, and delicious Japanese stir-fry recipe loaded with veggies and tender chicken bites. Just perfect when you want a tasty fakeout meal in just 30 minutes!

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I'm always looking to replicate my favorite takeout dishes, and this chicken yaki udon has been on my list for so long.

I finally managed to perfect it, and my family now thinks it's the best fakeout they've eaten in a while. If you have never tried yaki udon, now's the time to make it - it's super easy to cook in just 30 minutes.

What is chicken yaki udon?

Chicken yaki udon is a classic Japanese stir-fried noodle dish that comes in many different versions.

What they all have in common is the thick, chewy udon noodles (as you'd expect from the name), a colorful mix of veggies and chicken cut into bite-sized pieces and stir-fried until cooked through.

The sauce is typically made with soy sauce, oyster sauce, mirin (sweet rice wine), and sometimes a touch of sugar.

Why you'll love it

Ready in 30 minutes
Fantastic alternative to takeout
Super easy to make your own

What you'll need

Udon noodles - I love the chewy texture of pre-cooked udon, but you could definitely use dry ones and cook them according to package directions.

Chicken - Boneless, skinless chicken breasts or thighs are perfect - just cut them into bite-sized pieces for quick and even cooking.

Veggies - Aim for a colorful mix - carrots, peppers, mushrooms, cabbage… whatever you have on hand works!

Garlic - Freshly minced is best, but if you're in a pinch, jarred garlic works too.

Red chili flakes - Add a little or a lot, depending on how much heat you like!

Soy sauce - I like to use low-sodium soy sauce so I can have better control over the saltiness.

Oyster sauce - Adds extra flavor and texture to the sauce.

Mirin - Mirin is a sweet Japanese rice wine similar to sake but with a lower alcohol content and more sugar. If you don't have it, you can combine sake with a bit of sugar or simply use a mix of rice vinegar plus sugar.

Pro tip

For extra tender and flavorful chicken, marinate the pieces in a bit of soy sauce, cornstarch, and a splash of oil or rice wine before cooking.

How to make chicken yaki udon noodles

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the chicken: Heat the oil in a skillet/wok. Add chicken and cook until almost done (about 5 minutes).

Stir-fry the veggies: Add onions, carrot, bell pepper, mushrooms, and cabbage. Stir-fry for 5 minutes, then add the garlic and chili flakes for another 2-3 minutes.

Make the sauce: Stir in the soy sauce, oyster sauce, mirin, and brown sugar.

Finish and serve: Add udon noodles, toss to combine, and heat through (1-2 minutes). Serve hot, garnished with sesame seeds and green onions.

Substitutions and variations

Swap the protein - Instead of chicken, try sliced beef, shrimp, pork tenderloin, or cubed firm tofu.
Play with the veggies - Add different vegetables like broccoli florets, snap peas, zucchini, or bean sprouts for extra texture and nutrition.
Make it vegan - It's super easy to make this yaki udon vegan. Simply substitute the chicken for firm tofu and use a vegan oyster sauce.

Helpful tips

Avoid overcrowding the pan. If needed, cook the chicken or vegetables in batches to ensure they cook evenly.
Get the pan HOT! A sizzling pan is key for a nice sear on the chicken and that lovely stir-fried flavor in the veggies.
If you don't have any fresh veggies on hand, use a frozen stir fry mix instead.
This dish reheats beautifully, so it's perfect for meal prep.

What to serve with chicken yaki udon

In addition to green onions and sesame seeds, try adding a sprinkle of furikake (Japanese seasoning), a drizzle of chili oil for a kick, or a fried egg on top for extra protein.

Leftovers and storage

Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
Reheat individual portions in the microwave or toss the whole batch in a skillet over medium heat until warmed through.
Freeze portions in airtight containers or freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

More Asian-inspired recipes

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