Why You’ll Love This Recipe
You’ll love this Chicken Udon Noodle Stir Fry because it’s quick, satisfying, and bursting with flavor — the perfect mix of comfort and freshness in one bowl. Tender chicken, chewy udon noodles, and crisp cabbage come together in a glossy, umami-packed sauce made with sweet soy and fish sauce for that irresistible depth. It’s a one-pan meal that feels indulgent but is balanced and nourishing — ideal for busy weeknights when you want something delicious, homemade, and ready in under 30 minutes.
Favourite Tools & Pantry Staples I Us
Having the right tools makes cooking so much easier (and more fun!). For this recipe, I recommend:
Non-stick deep frying pan or saute pan
Silicone cooking spoon or spatula
Nutrition & Wellness Benefits
High in protein: Chicken thighs provide essential amino acids that support muscle recovery, immune function, and satiety.
Balanced energy: Udon noodles offer complex carbohydrates for long-lasting energy and help prevent blood sugar spikes.
Rich in vitamins & antioxidants: Cabbage and green onions are packed with vitamins C and K, plus antioxidants that promote healthy skin and immunity.
Gut-friendly: Garlic and fish sauce contain natural compounds that can support gut health and digestion.
Nourishing yet light: This stir fry gives you the comfort of takeout-style noodles while being nutrient-dense and easy to digest.
Perfect weeknight option: Quick to cook, easy to customise with extra veggies, and satisfying for the whole family.
Ingredients
- 400 g skinless boneless chicken thighs, thinly sliced
- 500 g udon noodles
- 2 cloves garlic minced
- 7 green onions cut into 2-inch (5cm) pieces (white & green parts separated)
- 425 g green cabbage sliced
- Sauce:
- 2 tbsp. kecap manis sweet soy sauce
- 4 tbsp. fish sauce
- pinch of black pepper
Instructions
- 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.
Nutrition
Tips and variations
Swap the protein: Use prawns, tofu, or thinly sliced beef instead of chicken for a quick variation.
Add more veg: Toss in carrots, bell peppers, or snap peas for extra colour and nutrients.
Adjust the spice: Add a touch of chili flakes, sriracha, or sesame oil for a kick of heat.
Use any noodles: If you don’t have udon, substitute with rice noodles, ramen, or even spaghetti.
Make it gluten-free: Swap regular udon for gluten-free rice noodles and use tamari instead of soy sauce.
Extra flavour boost: Top with toasted sesame seeds, crushed peanuts, or a squeeze of lime before serving.
Meal prep friendly: Store leftovers in an airtight container for up to 3 days — it reheats beautifully for a quick lunch.
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