It is 6pm and your family is hungry. You want something warm, filling, and healthy without spending hours in the kitchen. This High Protein Yaki Udon is the perfect solution for your busy schedule.
This dish delivers everything you crave from a Japanese restaurant. You get thick, chewy noodles and a savory, golden sauce. It is a fresh and vibrant meal that comes together in just thirty minutes.
Why You Will Love This Recipe
This recipe is a massive win for anyone craving a healthy reset. It balances lean chicken and firm tofu for a double protein boost. Your body will feel energized and satisfied after every single bite.
It is also incredibly budget-friendly because it uses simple pantry staples. You can skip the expensive takeout and make this restaurant-quality meal at home. It is perfect for those hectic weeknights when time is short.
Simple Cooking Method
Stir-frying is one of the easiest ways to get dinner on the table. You simply sear your proteins and toss in the fresh vegetables. The thick noodles soak up the savory soy-based sauce beautifully.
Even if you are a beginner, you can master this dish easily. The secret is keeping your pan hot and moving quickly. You will love how effortless and rewarding the process feels.
Ingredients You Will Need
Most of these items are likely already in your kitchen or easy to find. Fresh noodles make a huge difference in texture.
- 400g Fresh udon noodles
- 300g Chicken breast, thinly sliced
- 150g Firm tofu, pressed and cubed
- 1 cup Cabbage, shredded
- 1 medium Carrot, julienned
- 2 stalks Green onions, sliced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Mirin
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Garlic, minced
- 1 tsp Ginger, grated
Step-by-Step Directions
- Prepare udon noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, mirin, and dark soy sauce to create the stir-fry sauce.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add sliced chicken and cubed tofu, searing until the chicken is fully cooked and tofu edges are golden brown.
- Add garlic and ginger to the wok, sautéing for 30 seconds until fragrant.
- Toss in shredded cabbage and julienned carrots, stir-frying for 2 minutes until vegetables are tender-crisp.
- Add the prepared udon noodles to the pan.
- Pour the sauce mixture over the ingredients and toss vigorously for 2 minutes until the noodles are well-coated and heated through.
- Drizzle with sesame oil and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve this High Protein Yaki Udon in large, shallow bowls while it is steaming hot. The noodles should be glossy and coated in that delicious sauce. It looks beautiful when topped with extra green onions.
Pair this meal with a simple side of steamed edamame or miso soup. For a refreshing touch, serve it with a crisp cucumber salad. It makes a complete and balanced dinner for your family.
How to Store Leftovers
This dish stores very well in the refrigerator for up to three days. Keep it in an airtight container to maintain the noodle texture. It is a fantastic option for your weekly meal prep routine.
To reheat, simply use a microwave or a quick toss in a skillet. Add a splash of water if the noodles seem a bit dry. This ensures they stay tender and delicious for lunch the next day.
Tips for Best Results
- Do not overcook the udon noodles during the initial boiling stage.
- Press your tofu well to ensure it gets a crispy golden crust.
- Slice the chicken thinly so it cooks quickly and stays tender.
- Use a very high heat to get that authentic stir-fry flavor.
- Prepare all your ingredients before you turn on the stove.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- Toss the noodles vigorously to ensure every strand is coated.
Easy Flavor Ideas
- Swap the chicken for shrimp or thinly sliced beef for variety.
- Add snap peas or broccoli for a seasonal spring twist.
- Use tamari instead of soy sauce for a gluten-free option.
- Top with toasted sesame seeds for an extra crunch.
Common Questions
Can I use dried udon noodles?
Yes, you can use dried noodles if fresh are unavailable. Just follow the package boiling instructions carefully. Fresh noodles usually offer a superior chewy texture.
Is this recipe kid-friendly?
Absolutely, most kids love the thick noodles and mild savory sauce. You can adjust the ginger if they prefer a softer flavor profile. It is a great way to serve veggies.
I hope this High Protein Yaki Udon brings a little joy to your busy weeknight. It is such a comforting and nourishing way to end the day. Enjoy every delicious bite with your loved ones!
— Katie Wood
Ingredients
- 400 g Fresh udon noodles
- 300 g Chicken breast, thinly sliced
- 150 g Firm tofu, pressed and cubed
- 1 cup Cabbage , shredded
- 1 medium Carrot , julienned
- 2 stalks Green onions, sliced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Miri n
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Garlic , minced
- 1 tsp Ginger , grated
Instructions
- Prepare udon noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, mirin, and dark soy sauce to create the stir-fry sauce.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add sliced chicken and cubed tofu, searing until the chicken is fully cooked and tofu edges are golden brown.
- Add garlic and ginger to the wok, sautéing for 30 seconds until fragrant.
- Toss in shredded cabbage and julienned carrots, stir-frying for 2 minutes until vegetables are tender-crisp.
- Add the prepared udon noodles to the pan.
- Pour the sauce mixture over the ingredients and toss vigorously for 2 minutes until the noodles are well-coated and heated through.
- Drizzle with sesame oil and garnish with sliced green onions before serving.
