Spicy Udon Noodles with Chicken

this recipe

Looking for more easy stir-fried noodles? Try my Chicken Yaki Udon (Japanese Stir-fried Noodles), this Hoisin Chicken Noodles, Teriyaki Chicken Noodles Stir-fry or Shanghai Style Fried Noodles next.

About This Recipe

This Spicy Udon Noodles with Chicken is a simple and humble easy weeknight dinner that will hit the spot!

It’s made with seared tender chicken pieces, fragrant aromatics like garlic, ginger, fresh red chilies and spring onion (scallion/green onions), veggies of your choice (I used bok choy), chewy and bouncy udon noodles, and an irresistible savory, spicy and sweet umami loaded stir-fry sauce with a hint of tang and toasted sesame aromas!

I’ve topped off my plate with some crunchy roasted cashews but peanuts or toasted sesame seeds would be tasty too.

All you need is 25 minutes and this easy udon noodles is on the table! It’s perfect for busy weeknights and so much better than takeout!

I especially love it on nights when I want a filling and comforting noodles meal but don’t feel like spending a lot of time fussing around in the kitchen.

If you’re looking for a spicy Chinese udon noodle dish to add to your rotation, give this recipe a try! I think you’ll love its simplicity and delicious flavors!

Ingredient Notes and Substitutes

• Marinated Chicken: I used thinly sliced boneless skinless chicken breast and marinated with white pepper, kosher salt, low sodium light soy sauce, Shao Xing rice wine and sesame oil. You can use boneless skinless chicken thighs instead if preferred.
• Aromatics: Spring onion (scallions/green onions), fresh ginger, garlic, and red chilies. I used Thai Bird’s Eye red chilies but any variety will work. Omit for milder dish.
• Vegetables: Cuts through the heat and adds some greenery. I used baby bok choy but regular bok choy, Chinese broccoli (‘gai lan’), choy sum, or any other leafy Asian greens of your choice will taste great.
• Udon Noodles: I used vacuum sealed packs of pre-cooked udon noodles. They can be found online and at Asian or Japanese supermarkets. You can use frozen udon noodles too or par-cooked udon noodles from the fridge section. Prepare according to package instructions first. Feel free to substitute with vacuum sealed packs of precooked Shanghai noodles or ramen noodles. Dried udon can be used in a pinch but note that it won’t have the same bouncy and chewy texture.
• Peanut Oil: Or use any neutral cooking oil with a high smoke point for cooking.
• Thai Chili Powder (optional): Adds more heat! It’s made of chili flakes, seeds, and powder. Substitute with crushed red pepper chili flakes.
• To Serve (optional): More chopped spring onion, chopped roasted cashews (or peanuts), toasted sesame seeds, chili crisp or chili oil.

• Low Sodium Light Soy Sauce: I like to use low sodium soy sauce so that I can control the salt levels better. If substituting with regular light soy sauce, use a little less than specified and substitute the rest of the amount with water.
• Oyster Sauce: An Asian pantry staple with a sweet and savory flavor and thick, sticky texture.
• Shao Xing Rice Wine: A Chinese cooking wine. It has a floral aroma and is commonly used in marinades and stir-fry sauces. Some mainstream supermarkets like Walmart have it. You can also find it in Asian or Chinese supermarkets or order it online. Substitute with dry sherry or chicken stock or broth if unavailable.
• Chinkiang Vinegar. A Chinese black vinegar. Substitute with half balsamic vinegar and white vinegar if unavailable.
• Toasted Sesame Oil: Adds fragrant toasted sesame aromas.
• Pure Chili Oil: Adds a spicy kick to these udon noodles! Use one without any sediment (flakes or seeds). Or leave it out for a milder dish.
• White Sugar: Balances the savory and spicy flavors. Or use a white sugar replacement such as Lakanto Monkfruit Sweetener.

Full ingredient amounts are in the recipe card below.

Storing and Reheating Leftovers

• Storing: Store any leftovers in an airtight sealed container in the fridge for 3-4 days.

• Reheating: Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.

Variations

Dietary Modifications

• Vegetarian. Use a plant-based meat substitute instead of chicken. Or use crispy pan-fried tofu, tempeh, seitan or add more stir-fry friendly veggies instead. Also, use a vegetarian mushroom flavored oyster sauce.
• Gluten-free. Use a gluten-free soy sauce (tamari or coconut aminos), gluten-free oyster sauce, dry sherry instead of Shaoxing rice wine, and gluten-free noodles such as rice noodles or brown rice udon noodles.
• Nut-free. Leave out the cashews for topping. You can sprinkle with sesame seeds or sunflower seeds if desired instead.

Flavor/Preference Customizations

• Use a different protein. Shrimp (or prawns), sliced pork tenderloin (pork fillet), pork belly or skirt or flank beef steak would all taste great!
• Use different veggies. Use any stir fry friendly veggies in your crisper drawer! Some tasty additions include bell peppers, carrots, sliced Shiitake mushrooms, bean sprouts, Chinese cabbage (Napa cabbage), blanched broccoli florets, snow peas, asparagus and green beans.
• Add honey. A teaspoon or two in place of the white sugar would compliment the flavors in this spicy garlic udon noodles dish.
• Add chili garlic sauce. It’ll add some sweet and spicy flavors and taste delicious! You could also try my Chili Garlic Noodles for a Sichuan-style chili garlic flavor profile.
• Use different noodles. Egg noodles, ramen noodles, buckwheat noodles (soba noodles), any type of Chinese or Korean wheat noodles. Spaghetti, bucatini or capellini (angel hair pasta) can be used in a pinch and it’ll still taste great!

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