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Sweet sauce coats noodles perfectly!|Chicken so tender and flavorful!|Better than takeout every time!|Kids absolutely loved this dish!|Quick weeknight dinner winner here!|Sauce has amazing depth flavor!|Vegetables stayed perfectly crisp fresh!|Making double batch next time!
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Featured
Amai Udon Recipe
Learn how to make authentic Wagamama amai udon with this quick and easy recipe! Discover how to cook tender udon noodles in sweet soy sauce with chicken and vegetables for a delicious Japanese-inspired meal that's ready in minutes.
Prep
15 mins
Cook
20 mins
Serve
2
Kcal
420
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g fresh udon noodles (or 200g dried udon noodles)</li><li class="ingredients-single-item">200g chicken thigh fillets, sliced into bite-sized pieces</li><li class="ingredients-single-item">1 medium red bell pepper, julienned</li><li class="ingredients-single-item">1 medium carrot, julienned</li><li class="ingredients-single-item">100g baby corn, halved lengthwise</li><li class="ingredients-single-item">100g mangetout (snow peas), trimmed</li><li class="ingredients-single-item">2 spring onions, sliced diagonally</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">2 tbsp mirin (or substitute with 1 tbsp rice vinegar + 1 tsp sugar)</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tsp cornflour mixed with 2 tbsp water</li><li class="ingredients-single-item">1 tsp toasted sesame seeds for garnish</li><li class="ingredients-single-item">Fresh coriander leaves for garnish (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If using dried udon noodles, cook them according to package instructions until al dente, usually 8-10 minutes in boiling water. If using fresh udon, blanch them in boiling water for 2-3 minutes. Drain thoroughly and rinse with cold water to stop the cooking process, then set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, whisk together the soy sauce, mirin, brown sugar, and sesame oil until the sugar completely dissolves. This will be your sweet and savory sauce base. Set this mixture aside for later use.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed frying pan over high heat. When the oil begins to shimmer and smoke slightly, add the sliced chicken pieces. Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through, with no pink remaining. Remove the chicken and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not browned. The aromatics should sizzle immediately when they hit the hot oil.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the julienned red bell pepper and carrot to the wok. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. The vegetables should be vibrant in color and tender-crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the baby corn and mangetout to the wok. Continue stir-frying for another 2 minutes, tossing everything together constantly to ensure even cooking. The mangetout should turn bright green and become tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the cooked chicken to the wok and add the drained udon noodles. Using tongs or chopsticks, gently toss everything together for 1-2 minutes to warm the noodles through and distribute the ingredients evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the prepared sauce mixture over the noodles and ingredients. Toss everything together for 2-3 minutes until the sauce evenly coats all components and begins to caramelize slightly, giving the dish its characteristic glossy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the cornflour slurry (cornflour mixed with water) to the wok and continue tossing for 1-2 minutes until the sauce thickens and becomes glossy. This will help the sauce cling to the noodles and vegetables beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the wok from heat and add the sliced spring onions, reserving some for garnish. Give everything one final gentle toss to distribute the spring onions throughout the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the amai udon to serving bowls or plates. Garnish with the reserved spring onions, toasted sesame seeds, and fresh coriander leaves if using. Serve immediately while hot, as the noodles are best enjoyed fresh from the wok when they're at their most flavorful and the vegetables retain their perfect texture.</li></ol>
FAQ for
Amai Udon Recipe
What ingredients are used in Chicken Yaki Udon from this recipe?
Key ingredients include fresh udon noodles, chicken thigh fillets, mixed vegetables (bell pepper, carrot, baby corn, mangetout), soy sauce, mirin, sesame oil, garlic, ginger, and spring onions for an authentic Japanese stir-fry.
How to cook Chicken Yaki Udon at home?
Learn how to cook Chicken Yaki Udon at home by stir-frying chicken and vegetables in a hot wok, adding cooked udon noodles, then tossing with a sweet-savoury sauce made from soy sauce, mirin, and sesame oil. The dish takes about 20 minutes to prepare and cook.
What type of noodles work best for yaki udon?
Fresh udon noodles are ideal for yaki udon as they have a chewy texture and hold up well during stir-frying. Dried udon noodles can be substituted but require longer cooking time. Avoid thin noodles as they break easily.
Can I substitute chicken thighs with other proteins in this stir-fry?
Yes, you can use chicken breast, beef strips, pork, prawns, or tofu instead. Chicken thighs are preferred for their flavour and tenderness, but adjust cooking times accordingly for different proteins.
What vegetables can I add to Japanese stir-fried noodles?
Popular vegetables include broccoli, mushrooms, bean sprouts, cabbage, courgettes, and pak choi. Keep vegetables that cook at similar rates together and maintain high heat for the characteristic "wok hei" flavour.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.