Ginger Chicken Udon Noodles is a vibrant, flavorful dish that captures the essence of comforting Asian cuisine. With tender chicken, perfectly cooked udon noodles, and a medley of fresh vegetables, this recipe is not only delicious but also incredibly easy to prepare. It combines the warmth of ginger and garlic with the umami of soy sauce and the heat of Sichuan chili crisp, creating a meal that is sure to impress your family and friends.

What Makes This Recipe Special

This Ginger Chicken Udon Noodles recipe stands out for several reasons. First, it is incredibly quick to prepare, making it perfect for weeknight dinners. Second, the balance of flavors—from the savory soy sauce to the sweet honey and spicy Sichuan chili crisp—creates a harmonious dish that is both satisfying and exciting. Finally, the use of fresh vegetables adds a nutritious element, making this a well-rounded meal that is as good for you as it is delicious.

The Ingredient Lineup

To make this delicious Ginger Chicken Udon Noodles, you will need the following ingredients:

3 tablespoons low-sodium soy sauce – for a savory base.
1 tablespoon rice vinegar – adds a touch of acidity.
1 tablespoon honey – provides sweetness to balance the flavors.
1 tablespoon Sichuan chili crisp – brings a spicy kick.
2 cloves garlic (grated) – for aromatic depth.
2 tablespoons grated ginger root – enhances the dish with its signature zing.
2-3 tablespoons water – to thin the sauce as needed.
2 tablespoons neutral cooking oil (divided) – for frying.
1 pound thinly-sliced boneless, skinless chicken thighs (or breasts) – the protein of the dish.
3 cups shredded green or Napa cabbage – adds crunch and nutrition.
1 large carrot (julienned or thinly sliced) – for color and sweetness.
3 scallions (white and green parts separated and sliced) – offers freshness and flavor.
1 pound cooked udon noodles – the star of the dish.
Toasted sesame seeds (optional, for topping) – for added texture and flavor.

Setup & Equipment

Before you start cooking, gather the following equipment:

Large skillet or wok – for stir-frying the chicken and vegetables.
Cutting board and knife – for slicing ingredients.
Measuring spoons – for precise ingredient amounts.
Spatula or wooden spoon – for stirring.
Medium bowl – for mixing the sauce.

Ginger Chicken Udon Noodles: How It’s Done

Step 1: Prepare the Sauce

In a medium bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, Sichuan chili crisp, grated garlic, grated ginger, and 2-3 tablespoons of water. Adjust the amount of water to achieve your desired sauce consistency. Set aside.

Step 2: Cook the Chicken

In a large skillet or wok, heat 1 tablespoon of neutral cooking oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 3: Stir-Fry the Vegetables

In the same skillet, add the remaining tablespoon of cooking oil. Add the white parts of the scallions, shredded cabbage, and carrot. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Step 4: Combine Everything

Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to heat through.

Step 5: Add the Udon Noodles

Add the cooked udon noodles to the skillet, gently tossing them with the chicken and vegetables until everything is well combined and heated through. If the noodles seem sticky, add a splash of water to help loosen them.

Step 6: Serve

Remove the skillet from heat. Serve the Ginger Chicken Udon Noodles hot, garnished with the green parts of the scallions, a sprinkle of toasted sesame seeds, and an extra drizzle of Sichuan chili crisp if you like it spicy.

Fresh Seasonal Changes

Feel free to customize this dish based on seasonal produce:

Spring: Add snap peas and asparagus for a crisp texture.
Summer: Incorporate bell peppers and zucchini for a colorful twist.
Fall: Use butternut squash and kale for warmth and heartiness.
Winter: Add broccoli and bok choy for a comforting, hearty meal.

Common Errors (and Fixes)

Sticking Noodles: If your udon noodles stick together, make sure to loosen them according to package directions before adding them to the skillet.
Overcooked Chicken: Keep an eye on the chicken while cooking; it should be just cooked through to remain tender.
Too Salty: If your sauce is too salty, add a bit more honey or vinegar to balance it out.
Flavorless Dish: Always taste and adjust the seasonings before serving; a sprinkle of salt or a dash of soy sauce can enhance the flavor.

How to Store & Reheat

For any leftovers, follow these simple steps:

Store any leftover Ginger Chicken Udon Noodles in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the noodles in a skillet over medium heat with a splash of water to prevent sticking. Stir until heated through. You can also microwave them in a bowl with a lid, adding a little water to keep them moist.

Questions People Ask

Can I use other types of noodles?

Absolutely! While udon noodles are traditional, you can substitute with soba, rice noodles, or even whole-wheat spaghetti if that’s what you have on hand.

Is this dish spicy?

The level of spiciness can be adjusted by modifying the amount of Sichuan chili crisp you use. Feel free to start with less and add more to taste.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prepare the chicken and vegetables ahead of time and store them separately. Combine and heat just before serving for the best results.

What can I serve with Ginger Chicken Udon Noodles?

This dish pairs well with a light salad, steamed dumplings, or a side of stir-fried vegetables for a complete meal.

Because You Liked This

Ready to Cook?

Now that you have all the information you need, gather your ingredients and get ready to whip up a fantastic batch of Ginger Chicken Udon Noodles. This dish is not only a feast for the stomach but also a treat for the eyes. With its colorful ingredients and aromatic flavors, it’s bound to become a favorite in your household. Enjoy the process, savor the flavors, and most importantly, have fun in the kitchen!

Ginger Chicken Udon Noodles

This Ginger Chicken Udon Noodles recipe is a quick and vibrant dish bursting with flavors!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

3 tablespoons low-sodium soy sauce for a savory base.
1 tablespoon rice vinegar adds a touch of acidity.
1 tablespoon honey provides sweetness to balance the flavors.
1 tablespoon Sichuan chili crisp brings a spicy kick.
2 cloves garlic (grated) for aromatic depth.
2 tablespoons grated ginger root enhances the dish with its signature zing.
2-3 tablespoons water to thin the sauce as needed.
2 tablespoons neutral cooking oil (divided) for frying.
1 pound thinly-sliced boneless, skinless chicken thighs (or breasts) - the protein of the dish.
3 cups shredded green or Napa cabbage adds crunch and nutrition.
1 large carrot (julienned or thinly sliced) - for color and sweetness.
3 scallions (white and green parts separated and sliced) - offers freshness and flavor.
1 pound cooked udon noodles - the star of the dish.
Toasted sesame seeds (optional, for topping) - for added texture and flavor.

Equipment

Large skillet or wok
Cutting board and knife
Measuring spoons
Spatula or wooden spoon
Medium bowl

Method

In a medium bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, Sichuan chili crisp, grated garlic, grated ginger, and 2-3 tablespoons of water. Adjust the amount of water to achieve your desired sauce consistency. Set aside.
In a large skillet or wok, heat 1 tablespoon of neutral cooking oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of cooking oil. Add the white parts of the scallions, shredded cabbage, and carrot. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to heat through.
Add the cooked udon noodles to the skillet, gently tossing them with the chicken and vegetables until everything is well combined and heated through. If the noodles seem sticky, add a splash of water to help loosen them.
Remove the skillet from heat. Serve the Ginger Chicken Udon Noodles hot, garnished with the green parts of the scallions, a sprinkle of toasted sesame seeds, and an extra drizzle of Sichuan chili crisp if you like it spicy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water to prevent sticking.
Feel free to customize with seasonal vegetables for added freshness.

Ginger Chicken Udon Noodles

What Makes This Recipe Special

The Ingredient Lineup

Setup & Equipment