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Ginger Chicken Udon Noodles

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
Cook Time 15 minutes
Total Time 30 minutes
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.