This comforting Chicken Udon comes together quickly with tender chicken, chewy noodles, and a savory-sweet broth. It’s a versatile, satisfying meal perfect for weeknights. You’ll love how simple ingredients create a deeply flavorful bowl of homemade Chicken Udon.
Nothing beats a great Chicken Udon. Whether you're a fan of Chicken Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Chicken Udon
- Versatile & forgiving: Swap veggies easily—always delicious.
- Light yet satisfying broth: Packed with umami, not heavy.
- Quick weeknight dinner: Ready in under 30 minutes.
- Crowd-pleasing flavor: Loved by both kids and adults.
Ingredients & Tools
- 400 g fresh or frozen udon noodles
- 2 boneless, skinless chicken thighs, thinly sliced
- 1 liter dashi stock (or chicken broth as substitute)
- 100 ml soy sauce (use light soy if possible)
- 3 tbsp mirin
- 1 tbsp sake (optional, but recommended)
- 1 tsp sugar
- 2 green onions, chopped
- 1 carrot, julienned
- 100 g shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp vegetable oil
- To garnish: nori strips, sesame seeds, chili oil
Tools: large pot or Dutch oven, skillet or frying pan, wooden spoon, measuring spoons, grater
Notes: Fresh udon noodles offer the best chewiness. Dashi stock adds authentic depth, but simple swaps still work well.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 9 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Can I use chicken breast instead of thighs? Absolutely—thighs stay juicier, but breast works if sliced thinly and not overcooked. Just keep an eye on it while sautéing.
- What if I can’t find dashi? No worries! Use chicken or vegetable broth and add a teaspoon of fish sauce or a small piece of kombu if you have it for that umami kick.
- Do I have to use fresh udon noodles? Dried udon works fine—just cook according to package directions. But fresh or frozen udon gives that signature soft, chewy texture we all love.
- Can I make it ahead? You can prep the veggies and chicken a day in advance, but I’d cook the noodles fresh to avoid sogginess. The broth reheats beautifully though.
How to Make Chicken Udon
Step 1: Start by prepping all your ingredients—slice the chicken into thin strips, chop the green onions, julienne the carrot, and slice the mushrooms. Having everything ready makes the cooking process smooth and enjoyable. You’ll notice that a bit of mise en place really pays off here, especially since the actual cooking moves pretty quickly.
Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant—be careful not to burn them! That aroma… it’s the foundation of your broth’s flavor.
Step 3: Add the sliced chicken to the pot and cook until it’s no longer pink on the outside, stirring occasionally. This should take about 3–4 minutes. You don’t need to cook it all the way through just yet, as it’ll simmer in the broth later.
Step 4: Toss in the shiitake mushrooms and julienned carrot, and cook for another 2–3 minutes until the mushrooms start to soften and release their moisture. You’ll see them shrink a bit and become tender.
Step 5: Pour in the dashi stock, soy sauce, mirin, sake (if using), and sugar. Give everything a good stir, then bring the broth to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 8–10 minutes. This allows the flavors to meld together beautifully.
Step 6: While the broth is simmering, cook the udon noodles separately according to package instructions. If you’re using fresh or frozen udon, this usually only takes a couple of minutes. Drain them well and rinse briefly under cold water to stop the cooking—this helps keep them nice and chewy.
Step 7: Divide the cooked udon noodles among four bowls. Ladle the hot broth, chicken, and vegetables over the noodles, making sure each bowl gets a good mix of everything. The steam rising from the bowl… that’s the signal that comfort food is served.
Step 8: Garnish generously with chopped green onions, nori strips, and a sprinkle of sesame seeds. If you like a bit of heat, add a drizzle of chili oil. Serve immediately while it’s piping hot—the noodles are at their best when enjoyed right away.
Storage & Freshness Guide
- Fridge: Store broth and solids (without noodles) in an airtight container for up to 3 days.
- Freezer: Freeze broth and chicken-vegetable mix for up to 3 months; avoid freezing noodles.
- Reviving: Reheat gently, adding a splash of broth or water. Cook noodles fresh for best texture.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — The cool, crisp freshness of sliced cucumbers with a rice vinegar dressing provides a lovely contrast to the warm, savory udon.
- Gyoza (pan-fried dumplings) — These little pockets of joy add a delightful crunch and are perfect for dipping in the leftover broth.
- Steamed edamame with sea salt — A light, protein-packed starter that’s easy to prepare and fun to eat while you wait for the udon to simmer.
Drinks
- Green tea (sencha or genmaicha) — The mild, slightly grassy notes of green tea cleanse the palate and complement the umami flavors in the udon beautifully.
- Cold Japanese beer — A crisp lager or pilsner cuts through the richness and refreshes your taste buds between slurps.
- Yuzu sparkling water — For a non-alcoholic option, the citrusy zing of yuzu adds a bright, uplifting note that pairs wonderfully with the broth.
Something Sweet
- Matcha ice cream — The slightly bitter, earthy flavor of matcha provides a sophisticated and cooling finish to your meal.
- Mochi with red bean paste — These soft, chewy treats offer a subtle sweetness that doesn’t overwhelm after a savory main course.
- Fresh sliced oranges with a hint of mint — Simple, refreshing, and light—the citrus cleanses the palate and ends the meal on a bright note.
Top Mistakes to Avoid
- Overcooking the udon noodles. They can turn mushy and lose their delightful chewiness if boiled too long. Always follow package directions and rinse under cold water to stop the cooking process.
- Using low-quality soy sauce. The broth relies heavily on the flavor of soy sauce, so a good-quality one makes a noticeable difference. Avoid overly salty or harsh varieties.
- Skipping the garnishes. Those green onions, nori, and sesame seeds aren’t just for looks—they add layers of texture and
Chicken Udon
Make this easy Chicken Udon recipe in under 30 minutes! Tender chicken, chewy noodles, and a flavorful broth make a perfect weeknight meal. Get the recipe now!
Ingredients
For the Ingredients
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400 g fresh or frozen udon noodles
-
2 boneless, skinless chicken thighs (thinly sliced)
-
1 liter dashi stock (or chicken broth as substitute)
-
100 ml soy sauce (use light soy if possible)
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3 tbsp mirin
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1 tbsp sake (optional, but recommended)
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1 tsp sugar
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2 green onions (chopped)
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1 carrot (julienned)
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100 g shiitake mushrooms (sliced)
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2 cloves garlic (minced)
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1 inch piece ginger (grated)
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1 tbsp vegetable oil
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To garnish (nori strips, sesame seeds, chili oil)
Instructions
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Start by prepping all your ingredients—slice the chicken into thin strips, chop the green onions, julienne the carrot, and slice the mushrooms. Having everything ready makes the cooking process smooth and enjoyable. You’ll notice that a bit of mise en place really pays off here, especially since the actual cooking moves pretty quickly.01
-
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant—be careful not to burn them! That aroma… it’s the foundation of your broth’s flavor.02
-
Add the sliced chicken to the pot and cook until it’s no longer pink on the outside, stirring occasionally. This should take about 3–4 minutes. You don’t need to cook it all the way through just yet, as it’ll simmer in the broth later.03
-
Toss in the shiitake mushrooms and julienned carrot, and cook for another 2–3 minutes until the mushrooms start to soften and release their moisture. You’ll see them shrink a bit and become tender.04
-
Pour in the dashi stock, soy sauce, mirin, sake (if using), and sugar. Give everything a good stir, then bring the broth to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 8–10 minutes. This allows the flavors to meld together beautifully.05
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While the broth is simmering, cook the udon noodles separately according to package instructions. If you’re using fresh or frozen udon, this usually only takes a couple of minutes. Drain them well and rinse briefly under cold water to stop the cooking—this helps keep them nice and chewy.06
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Divide the cooked udon noodles among four bowls. Ladle the hot broth, chicken, and vegetables over the noodles, making sure each bowl gets a good mix of everything. The steam rising from the bowl… that’s the signal that comfort food is served.07
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Garnish generously with chopped green onions, nori strips, and a sprinkle of sesame seeds. If you like a bit of heat, add a drizzle of chili oil. Serve immediately while it’s piping hot—the noodles are at their best when enjoyed right away.08
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