One-Pan Cabbage & Chicken Stir-Fry Udon! Easy & Delish Weeknight Dinner
Hi everyone!
Today, I’m excited to share a super easy and incredibly delicious recipe that’s a staple in many Japanese homes and a popular street food: Chicken and Cabbage Yakiudon! Yakiudon (焼きうどん) literally means “fried udon,” and it’s a savory, satisfying dish made with thick, chewy udon noodles, your choice of protein, and plenty of vegetables, all stir-fried in a delectable sauce.
This version with chicken and cabbage is a classic combination, offering a wonderful mix of textures and flavors. It’s perfect for a quick weeknight dinner or a hearty lunch. Let’s get cooking!
Ingredients (Serves 1)
Here’s what you’ll need:
Udon noodles (pre-cooked/boiled): 180g (approx. 6.3 oz)
Chicken thigh or breast: 100g (approx. 3.5 oz), cut into bite-sized pieces
Salt and pepper: a pinch, to taste
Vegetable oil: 2 tsp
Cabbage: 80g (approx. 2.8 oz), roughly chopped or cut into bite-sized pieces
Carrot: 50g (approx. 1.8 oz), julienned or thinly sliced
For the Sauce:
Soy sauce: 1 Tbsp (approx. 15ml)
Mirin (sweet rice wine): 1 Tbsp (approx. 15ml)
Oyster sauce: 2 tsp
Tianmianjiang (Sweet Bean Sauce)※: 1/2 Tbsp
Chicken stock powder (Shantung), or substitute with other chicken bouillon or dashi powder: 1 tsp
Sugar: 1 tsp
Sesame oil: 2 tsp
For Topping (optional):
Chopped green onions (scallions): as much as you like!
※ Don’t have Tianmianjiang? No problem! You can make a quick substitute by mixing:
* 1/2 Tbsp Miso paste
* 1/4 tsp Soy sauce
* 1/4 tsp Sugar
* 1 drop Sesame oil
Instructions (Let’s Make Yakiudon!)
This dish comes together quickly, so have your ingredients prepped and ready!
Prep the Ingredients: Cut the chicken and cabbage into bite-sized pieces. Julienne or thinly slice the carrot.
Cook the Chicken: Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Sauté Vegetables & Prepare Sauce Base: Using the same pan (the chicken drippings add flavor!), add the cabbage and carrots. Sauté for a few minutes until they start to soften.
Add Sauce & Noodles: Turn off the heat temporarily. Add all the sauce ingredients (soy sauce, mirin, oyster sauce, Tianmianjiang or its substitute, chicken stock powder, sugar, and sesame oil) directly into the pan with the vegetables. Place the pre-cooked udon noodles on top of the sauce and vegetables.
Stir-fry to Combine: Turn the heat back on to medium. Using tongs or chopsticks, gently toss and stir everything together, ensuring the noodles and vegetables are well-coated with the sauce. Continue to stir-fry until most of the liquid has been absorbed and the noodles are heated through.
Finish & Serve: Return the cooked chicken to the pan. Give it a final toss to mix everything well. Serve immediately, garnished with a generous sprinkle of chopped green onions, if desired.
And there you have it – a delicious, home-cooked Chicken and Cabbage Yakiudon! It’s savory, slightly sweet, and packed with umami. I hope you enjoy this recipe.
Don’t forget to check out the video for a visual guide on how to make this dish! Let me know in the comments if you try it out or if you have any questions.
Happy cooking!
