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Chicken Udon Stir Fry

  • Author: Meagan


Super easy, super fast, super flexible – a great way to kick off your weeknight cooking for 2023!  My idea below is based on recipes from a couple of sites – Drive Me Hungry and Spend with Pennies – but this is a great dish to make your own with whatever you have on hand – enjoy!



1 to 2 lbs. of your chosen protein – I would suggest ground pork or chicken or small diced pork tenderloin or chicken thighs or breasts (I used small diced chicken breasts)

2 T. soy sauce AND 1 T. cornstarch AND 1 t. sugar

800 g Udon noodles (4 x 200g packages)

chopped garlic and minced fresh ginger if you wish + chopped onion or green onion – it all works!

~4 c. chopped vegetables – I used mushrooms, broccoli and peppers


6 T. soy sauce AND 4 T. oyster sauce

2 T. EACH sesame oil AND mirin

1 T. EACH rice vinegar AND brown sugar

more sesame oil for cooking, sesame seeds and sriracha for serving 


Stir your protein together with the soy sauce, corn starch and and sugar and set aside or cover and place in the fridge until you’re ready to cook.  Whisk together the sauce ingredients and set aside.

When you’re ready to get cooking, check the cooking instructions of the udon noodles, you may need to boil them for a minute or 2 and drain, but have them ready to go.  Heat up a splash of sesame oil in a large skillet with high sides and sauté the protein over medium high heat until almost cooked through then toss in all of the vegetables and cook for a couple more minutes, depending on how crunchy/tender you wish the vegetables you’re using to be.

Add in the noodles and all of the sauce and toss to coat until the mix comes to a boil, all ingredients are heated through and the protein and vegetables are all cooked to your liking.  Serve up in large bowls and garnish as you wish!