Ginger Chicken Udon Noodles

There’s something undeniably comforting about a steaming bowl of Ginger Chicken Udon Noodles. I remember the first time I tried making this dish at home; it was a chilly evening, and I craved something warm and hearty. After searching through my pantry, I discovered the amazing ingredients I could bring together to create a meal that felt both satisfying and nourishing. The aroma of the fragrant ginger and garlic filled my kitchen as I prepared the noodles, and the vibrant colors of the vegetables made it all the more inviting.

Cooking can often be a solitary activity, but the moment I plated the Ginger Chicken Udon Noodles and sat down to enjoy it, I felt a sense of connection to the many meals I’ve shared with family and friends over the years. Each bite is a reminder of homemade warmth, and I can’t help but smile thinking about how I’ll serve this dish to loved ones on special occasions or just a casual weeknight dinner. It’s one of those recipes that brings people together, whether you’re sharing stories around the table or simply enjoying a quiet moment with a good book.

So why not take a break from your usual routine and whip up a bowl of Ginger Chicken Udon Noodles? You’ll be surprised at how simple ingredients can create such a flavorful dish that warms both the belly and soul.

What You’ll Need for Ginger Chicken Udon Noodles

To make Ginger Chicken Udon Noodles, you’ll need a collection of simple yet flavorful ingredients. These components work harmoniously to create a dish that’s fragrant, colorful, and satisfying. Each ingredient plays its role in elevating the flavor profile, ensuring that every bite is a delight. Let’s take a closer look at what you’ll need:

• 3 tablespoons low-sodium soy sauce: This forms the base of the sauce, delivering depth and umami.
• 1 tablespoon rice vinegar: Adds a touch of acidity to balance the flavors.
• 1 tablespoon honey: Provides a hint of sweetness that complements the savory elements.
• 1 tablespoon Sichuan chili crisp: Offers a spicy kick and a layer of complexity.
• 2 cloves garlic (grated): Infuses the dish with its aromatic flavor.
• 2 tablespoons grated ginger root: Brings warmth and a zingy flavor that pairs perfectly with chicken.
• 2-3 tablespoons water: Used to thin the sauce.
• 2 tablespoons neutral cooking oil (divided): For stir-frying the ingredients.
• 1 pound thinly-sliced boneless, skinless chicken thighs (or breasts): The protein that makes this dish hearty.
• 3 cups shredded green or Napa cabbage: Adds crunch and nutrition.
• 1 large carrot (julienned or thinly sliced): Brings sweetness and color.
• 3 scallions (white and green parts separated and sliced; plus more for topping): Adds freshness and a mild onion flavor.
• 1 pound cooked udon noodles (if vacuum-sealed, loosen according to package directions): The star of the show providing a chewy texture.
• toasted sesame seeds (optional, for topping): A finishing touch for garnishing.

How to Make Ginger Chicken Udon Noodles

Making Ginger Chicken Udon Noodles is a breeze, and it’s an enjoyable process that lets you get creative in the kitchen. Follow these simple steps to bring this delicious dish to life:

1. Start by preparing the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, Sichuan chili crisp, garlic, ginger, and water until smooth. Set this aside for later.
2. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. When the oil is shimmering, add the sliced chicken and sauté for about 4 to 6 minutes, stirring occasionally. You want the chicken to be browned and cooked through. Once ready, transfer the cooked chicken to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon of cooking oil, followed by the shredded cabbage and sliced carrot. Cook these for around 2 to 3 minutes, stirring frequently, until they become wilted and slightly browned. Then, toss in the white parts of the scallions and cook for an additional minute until fragrant.
4. Now it’s time to add the cooked udon noodles to the skillet. Gently toss them with the vegetables, making sure to coat everything evenly.
5. Return the cooked chicken to the pan. Pour the prepared sauce over the mixture and toss everything together. You want to ensure the noodles are well-coated and heated through, which should only take about 1 to 2 minutes.
6. Check the consistency of the sauce. If it seems too thick, you can add a splash of water or a dash more of soy sauce to loosen it up. Stir well to combine.
7. Once everything is heated and well integrated, it’s time to plate your Ginger Chicken Udon Noodles. Serve hot, garnished with the green parts of the scallions, a sprinkle of toasted sesame seeds, and additional Sichuan chili crisp for those who enjoy a bit more heat.
8. Enjoy your delicious homemade Ginger Chicken Udon Noodles with your favorite side dishes or on its own! This dish is perfect for sharing with family and friends or simply indulging in a comforting meal.

Make It Your Own

There’s something truly special about customizing dishes to suit your taste. Here are some tips to help you make the Ginger Chicken Udon Noodles uniquely yours:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to prevent dryness.
• Freezing: You can freeze the cooked noodles and sauce separately for up to a month. Thaw in the refrigerator before reheating.
• Pairing: Serve with steamed dumplings, pickled vegetables, or a light cucumber salad for a full, balanced meal.
• Vegetable Variations: Feel free to swap out cabbage and carrots for seasonal vegetables like bell peppers, zucchini, or snap peas.
• Sauce Adjustments: Adjust the amount of Sichuan chili crisp based on your heat preference. You can even experiment with different sauces for a unique twist.
• Quick Prep: To save time, use pre-shredded vegetables or a bag of coleslaw mix instead of slicing your own.

Perfect Pairings for Ginger Chicken Udon Noodles

When serving Ginger Chicken Udon Noodles, consider these delightful pairings:

• Side Dishes: Pair with a side of light cucumber salad tossed in rice vinegar for a refreshing contrast.
• Occasion: This dish is excellent for a quick weeknight dinner or when entertaining friends on the weekend.
• Seasonal Pairing: During colder months, serve with warm, crispy spring rolls for added comfort.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Serving Style: Serve family-style in a large bowl for sharing, or plate individually for a more formal presentation.
• Meal Prep: Prepare the sauce ahead of time to save time during the week. Simply adjust the noodles and veggies on the day you plan to eat.

FAQ

Conclusion

The Ginger Chicken Udon Noodles is truly a dish that embodies comfort and flavor. With its combination of tender chicken, hearty noodles, and vibrant vegetables, it’s a meal that can easily bring joy to any dinner table. I encourage you to give it a try; you might just find it becoming a new favorite in your weekly rotation. Happy cooking!

Ginger Chicken Udon Noodles

The ultimate comfort food, Ginger Chicken Udon Noodles is a delicious blend of tender chicken, chewy noodles, and fresh veggies. This easy weeknight dinner comes together quickly and is packed with flavor. Make it tonight for a satisfying meal that the whole family will love!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon Sichuan chili crisp plus more for serving
• 2 cloves garlic grated
• 2 tablespoons grated ginger root
• 2-3 tablespoons water to thin the sauce
• 2 tablespoons neutral cooking oil divided
• 1 pound thinly-sliced boneless, skinless chicken thighs or breasts
• 3 cups shredded green or Napa cabbage
• 1 large carrot julienned or thinly sliced
• 3 scallions white and green parts separated and sliced; plus more for topping
• 1 pound cooked udon noodles if vacuum-sealed, loosen according to package directions
• toasted sesame seeds optional, for topping

Equipment

• Skillet
• Whisk
• Grater
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, Sichuan chili crisp, garlic, ginger, and water until smooth.
2. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, add the remaining 1 tablespoon of cooking oil, followed by the cabbage and carrot. Cook for 2 to 3 minutes until wilted and lightly browned. Add the scallion whites and cook for another minute.
4. Add the noodles to the skillet and toss well.
5. Return the chicken to the pan, add the scallion greens, and pour in the sauce. Toss everything together until the noodles are coated and heated through, 1 to 2 minutes.
6. Serve with extra chili crisp, sesame seeds, or scallion greens if desired.

Notes

• Thick Sauce: For a slightly thicker sauce, whisk in 1 teaspoon of cornstarch with the sauce in step 1.
• Grating Ginger and Garlic: Use a microplane to grate garlic and ginger—it’s faster and easier than mincing with a knife.
• Uniform Chicken Slices: Slice the chicken evenly. Thin, uniform slices ensure quick, even cooking.
• Easy Slicing: Partially freeze the chicken for 20 minutes to make slicing easier.
• Julienne Carrots: To julienne, stack the carrots and slice into thin planks, then cut into matchsticks by hand.
• Storing Leftovers: Cook chicken first, then vegetables, then noodles. Returning the chicken to the pan at the end ensures it stays juicy and retains heat without overcooking.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!