Ginger Chicken Udon Noodles Recipe

tongs tossing ginger chicken udon noodles in a skillet.

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This ginger chicken udon stir fry features juicy chicken, crisp vegetables, and thick noodles in a savory ginger-chili sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: asian, Japanese

Servings: bowls

Calories: 434kcal

Author: Becky Hardin

Ingredients

For the Sauce:

3 tablespoons low-sodium soy sauce *
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon Sichuan chili crisp plus more for serving**
2 cloves garlic grated
2 tablespoons grated ginger root
2-3 tablespoons water to thin the sauce

For the Noodles:

2 tablespoons neutral cooking oil divided***
1 pound boneless, skinless chicken thighs thinly-sliced, or breasts
3 cups shredded green or Napa cabbage
1 large carrot julienned or thinly sliced
3 scallions white and green parts separated and sliced; plus more for topping
1 pound cooked udon noodles if vacuum-sealed, loosen according to package directions****
toasted sesame seeds optional, for topping

Instructions

In a small bowl, whisk together the soy sauce, rice vinegar, honey, chili crisp, garlic, ginger, and water until smooth.
3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon Sichuan chili crisp, 2 cloves garlic, 2 tablespoons grated ginger root, 2-3 tablespoons water
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
2 tablespoons neutral cooking oil, 1 pound boneless, skinless chicken thighs
In the same skillet, add the remaining 1 tablespoon of oil, followed by the cabbage and carrot. Cook for 2–3 minutes until wilted and lightly browned. Add the scallion whites and cook for another minute.
3 cups shredded green or Napa cabbage, 1 large carrot, 3 scallions
Add the noodles to the skillet and toss well.
1 pound cooked udon noodles
Return the chicken to the pan, add the scallion greens, and pour in the sauce. Toss everything together until the noodles are coated and heated through, 1–2 minutes.
Serve with extra chili crisp, sesame seeds, or scallion greens if desired.
toasted sesame seeds

Notes

*You can swap this out for tamari or coconut aminos.

**I used Lao Gan Ma brand spicy chili crisp. Trader Joe's also makes a similar product called Crunchy Chili Onion that works great here. Regular chili oil will also work in a pinch, but start with less as it tends to be much spicier.

***I like canola oil, but vegetable, avocado, or even coconut oil all work well.

****Pre-cooked udon is ideal, but you can use ramen noodles, soba, or even spaghetti in a pinch. Adjust cook time and toss carefully so noodles don’t break.

Tips:

For a slightly thicker sauce, whisk in 1 teaspoon of cornstarch with the sauce in step 1.
Use a microplane to grate garlic and ginger—it’s faster and easier than mincing with a knife.
Slice the chicken evenly. Thin, uniform slices ensure quick, even cooking.
Partially freeze the chicken for 20 minutes to make slicing easier.
To julienne, stack the carrots and slice into thin planks, then cut into matchsticks by hand.
Cabbage can be finely shredded with a knife if no food processor is available.
Cook chicken first, then vegetables, then noodles. Returning the chicken to the pan at the end ensures it stays juicy and retains heat without overcooking.
If your pan seems dry, add 1–2 tablespoons of water or extra soy sauce while tossing to evenly coat the noodles without making them watery.
Serve alongside steamed dumplings, pickled vegetables, or a light cucumber salad for a full, balanced meal.

Variations:

Napa cabbage can be replaced with green cabbage, bok choy, or even shredded kale for a different texture and flavor.
This is also a perfect “clean out the fridge” recipe when you have random cabbage and carrot begging to be used up, but you can substitute a bag of pre-shredded coleslaw in a pinch.
Use bell peppers, zucchini, or snap peas if you want a change in color and crunch.

Make-Ahead: You can slice the vegetables and chicken, grate ginger and garlic, and mix the sauce ahead of time. Keep components separate until cooking to preserve freshness and texture.

Storage: Store ginger chicken udon in an airtight container in the fridge for up to 3 days.

Nutrition