Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.
Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!
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In bowl, combine all the ingredients together and mix.
In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.
Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.
Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.
Add softened noodles with the rest of the sauce and mix everything together.
Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.
Remove the wok/skillet let for the heat source.
Serve
Optional: serve with fried egg(s).
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Hoisin Chicken Udon Noodles
Ingredients
- 2 pack pre-cooked udon noodles about 7 oz each
- 12 oz boneless skinless chicken thighs cut into cubes
- 4 oz mushrooms sliced
- ½ tbsp grated ginger
- 3 green onions sliced
- 3 garlic cloves minced
- 1 carrots julienne
- ½ onion sliced
Sauce
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
Instructions
Sauce
- In bowl, combine all the ingredients together and mix.
Noodles
- In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.
Stir-Fry
- Cut the chicken into cubes.
- Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.
Optional: serve with fried egg(s).
Enjoy!
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Noodle Recipes
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