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
Prepare the noodles: If using dried or frozen udon noodles, cook according to package instructions until just tender. Drain and rinse under cold water to prevent sticking. If using fresh noodles, gently loosen them before using.
Mix the sauce: In a small bowl, combine the kecap manis (or coconut aminos), fish sauce, and black pepper. Toss the chicken slices with 1 tbsp of the sauce and set aside.
Cook the chicken: Heat 1 tbsp olive oil in a large nonstick pan over high heat. Add the chicken in a single layer and cook 4–5 minutes, stirring frequently, until fully cooked and no longer pink inside.
Add aromatics and vegetables: Add the garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the cabbage and cook for 1½–2 minutes, until slightly softened but still crisp.
Add noodles and sauce: Add the prepared udon noodles and half of the remaining sauce. Toss for 45 seconds until the noodles absorb the sauce. Add the rest of the sauce and toss for another minute until evenly coated.
Finish with green onion tops: Stir in the green parts of the onions and toss for 20 seconds until wilted.
Serve immediately.
