Yaki Udon With Chicken, Bok Choy, and Shiitake Mushrooms
By Jonah Pike
10 min
Prep
15 min
Cook
25 min
Total
4
Servings
Easy
Level
Yaki udon is what I make for dinner when I crave noodles. Yaki udon consists of thick udon noodles, chicken thighs, shiitake mushrooms, and bok choy stir-fried with soy sauce, mirin, and oyster sauce. Toasted sesame oil is an ingredient in yaki udon (I don't leave it out).
I preheat my wok on high for a long time. I add oil near the end of preheating, when it shimmers, and sear the chicken before adding the onion and garlic. Mushrooms are cooked, but bok choy is still slightly crunchy. I like my dish prepared this way. Other pans, including frying pans, can be used, though you might need a big frying pan or multiple cooking sessions.
Udon cooks fast. Follow udon package directions for cooking and rinsing to avoid clumping and other texture problems. I recommend using tongs to toss udon with sauce. The sauce will thicken as udon cooks, covering the product on the pan.
Prepare sauce ahead of time when heating oil in a pan and cut up chicken and vegetables to use your time efficiently while stir-frying immediately after heating oil in a wok. Stir-fried noodles have a sweet flavor from mirin and brown sugar. Do not overcrowd the stir-fry pan with chicken and vegetables. Overcrowding can prevent successful stir-frying and cause chicken and vegetables to become mushy.
Why we keep this one around
- It feeds four people for dinner. There is a pan of chicken and noodles. There are also vegetables.
- Frozen or preprepared udon noodles can help reduce preparation time when serving udon with dinner on a busy night.
- Sauce helps you cook thick noodles without needing a second pot for a broth base.
- Use shrimp, beef, pork, or tofu, depending on what you have.
- People who like takeout noodles can prepare browned chicken and pan sauce at home.
- You can buy bell peppers and carrots to add to your vegetable purchases if you don't already have many vegetables in storage.
Ingredients
- •¼ cup low-sodium soy sauce
- •3 tbsp mirin
- •2 tbsp oyster sauce
- •1 tbsp brown sugar (packed)
- •1 tsp toasted sesame oil
- •2 lb udon noodles (frozen or pre-cooked, about 4 blocks)
- •1 lb boneless, skinless chicken thighs (thinly sliced)
- •1 tbsp avocado oil (or other neutral oil)
- •1 medium onion (sliced)
- •3 cloves garlic (minced)
- •8 oz shiitake mushrooms (sliced)
- •1 head bok choy (roughly chopped)
- •2 green onions (sliced, for garnish)
- •1 tsp toasted sesame seeds (for garnish)
Instructions
- 1
Whisk the soy sauce, mirin, oyster sauce, brown sugar, and toasted sesame oil in a small bowl. Set the sauce aside.
- 2
Cook the udon noodles according to the package directions. Drain them immediately and rinse under cold water.
- 3
Heat the avocado oil in a wok or large skillet over high heat. Add the chicken and stir-fry until browned and cooked through, then add the onion and garlic and cook for another minute until fragrant.
- 4
Add the shiitake mushrooms and bok choy. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
- 5
Add the cooked udon and pour in the sauce. Use tongs to toss until everything is coated, then cook for 1-2 minutes until the sauce has thickened slightly.
- 6
Remove the pan from the heat and serve immediately with the green onions and toasted sesame seeds.
FAQ
Nutrition (per serving)
Calories
680
Reviews
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