This Chicken & Udon Noodles Stir-Fry is a perfect balance of tender chicken thighs, gluten-free udon noodles, and a savory sauce that’s sure to satisfy. With a blend of kecap manis and fish sauce, this dish brings rich umami flavors while keeping the preparation simple and quick.
Packed with protein from the chicken and fiber from the cabbage, this stir-fry provides a nutritious boost. The green onions add a fresh kick, and the gluten-free udon noodles offer a texture that pairs perfectly with the savory sauce. Whether you’re seeking a filling meal or need something fast and flavorful, this dish checks all the boxes.
Easy to make and loaded with flavor, Chicken & Udon Noodles Stir-Fry is a weeknight winner that’ll keep everyone coming back for more.
Recipe
Serves 4
14 oz. (400g) skinless, boneless chicken thighs, thinly sliced
1 lb. (500g) gluten-free udon noodles
2 cloves garlic, minced
7 green onions, cut into 2-inch (5cm) pieces (white & green parts separated)
15 oz. (425g) green cabbage, sliced
Sauce:
2 tbsp. kecap manis (or coconut aminos)
4 tbsp. fish sauce
pinch of black pepper
How to Prepare
Mix sauce ingredients in a small bowl. Toss chicken with 1 tbsp of the sauce.
Heat 1 tbsp olive oil in a large nonstick pan over high heat. Cook chicken for 2 minutes. Add garlic and white parts of onion and stir-fry for 30 seconds. Add cabbage and cook for 1½ minutes until slightly softened.
Add noodles and half the remaining sauce. Toss for 45 seconds until absorbed.
Add the rest of the sauce and toss for another minute until evenly coated.
Stir in green parts of the onion and toss for 20 seconds until wilted.
Serve immediately.
