Ginger Chicken Udon Noodles

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

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian

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.

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.