Chicken Yaki Udon
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Khin's Kitchen · by Khin★ 4.8 (27)

Chicken Yaki Udon

NUTRITION · PER SERVING20M COOK
CAL 42%·PRO 70%
CARBS 111G53% OF CAL
4G FIBER16G SUGAR91G OTHER
FAT 28G30% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Japanese stir-fry with udon noodles, chicken, and vegetables in a soy-based sauce. Ready in 20 minutes, this one-pan dinner is customizable with your choice of proteins and vegetables.

mainjapanesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 200 g Boneless Chicken Thigh (or breast, cut thin strips/slices ( About 7oz ))
  • 400 g Udon Noodles (Or 2 servings noodles, pre-cooked udon or fresh/frozen udon ( see details in note ) )
  • 3-4 Dried shiitake mushroom (Rehydrated ( see details in note ))
  • 1 Carrot (Cut matchstick pieces)
  • ½ Onion (Cut thin slices)
  • 3-4 Cabbage Leaves (About 50 gram/1.8oz)
  • 2-3 Spring Onion (Cut 2" pieces)
  • 1 Red chilli pepper (Optional, cut thin slices)
  • 2-3 tbsp Cooking oil (Vegetable or neutral flavour oil)
  • 1 tbsp Oyster Sauce (Or vegetarian stir fry sauce)
  • 1 tbsp Regular Soy Sauce (All-purpose Japanese soy sauce or light soy )
  • 2 tsp Dark Soy Sauce
  • 1 tbsp Mirin (Japanese rice cooking wine, see details in note)
  • 1 tsp Sugar
  • 1 tsp Regular soy sauce (All-purpose Japanese soy sauce or light soy )
  • 1 tsp Mirin (Japanese cooking rice wine)
PREP
10M
SODIUM
1605MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.