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Chicken Yaki Noodles

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Japanese
Chicken Yaki Noodles
Ingredients
  • 6 ounces frozen udon noodles
  • 1 tablespoon olive oil
  • 1/2 pound boneless chicken breasts, cut into thin strips
  • 1/2 onion, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 cup shredded cabbage
  • 1/2 cup carrot matchsticks
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce, or more to taste
  • 1 tablespoon gochujang (Korean chile paste)
  • 1 tablespoon ketchup
  • salt and ground black pepper to taste
Instructions
1
Boil a substantial container of lightly seasoned water until it reaches its boiling point. Cook udon noodles in this boiling water, stirring occasionally, until they are tender but still retain a slight bite when bitten into, approximately 10 to 12 minutes. Remove noodles from the water and rinse them with icy cold water.
2
In a separate, large cooking vessel or wok, warm olive oil over medium heat. Add chicken and cook until it is fully cooked through, taking around 3 to 4 minutes. Introduce onion, bell pepper, cabbage, carrots, and garlic into the pan and cook for an additional 3 to 4 minutes, allowing these vegetables to retain a significant amount of their crunchiness.
3
Pour soy sauce over the cooked chicken and vegetables; continue to cook for 1 to 2 minutes more, allowing these flavors to meld together. Add the cooked udon noodles to this mixture and stir thoroughly to combine all the flavors. Incorporate gojuchang and ketchup into this blend, ensuring that everything is well mixed together. Finally, season with salt and pepper to taste