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A bowl of steaming High Protein Yaki Udon with golden chicken and thick noodles
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High Protein Yaki Udon

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 580kcal

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.