Stir-fry Udon With Stripped Chicken Fillet

Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin.


  • 2 packed udon noodles
  • 1 whole white onion
  • 150 g chicken fillet
  • spring onions
  • pak choi cabbage
  • 1 cup chicken stock/broth
  • 2 tbsp sesame oil
  • 2 tbsp vegetables oil
  • 2 tbsp oyster sauce/4 tbsp Japanese soy sauce
Cooking Procedure:
  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add chicken fillet and stir-fry  until white throuhout ; 3 minutes; transfer to a plate.
  2. In a same skillet add another 1 tablespoon of vegetable oil  sautee onion and cabbage for few minutes and transfer to a plate.
  3.  Add the stock, soy sauce, sesame oil. Let it boil and then add udon noodles. Let it simmer a while.
  4. Put cooked chicken fillet,onions, and cabbage. Keep stirring until the sauce absorb by the noodles. Then, garnish shredded spring onions.

Cooking Tips:

  1. It is usually topped with thinly chopped scallions.
  2. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
  3. You can also add shrimps, pork, beef,  mushrooms, carrots and green vegetables.
  4. Do not overcook.
  5. You can serve it hot or cold.

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