Low Waste Yaki Udon Recipe

Name: Low Waste Yaki Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee or vegetable oil; 1 pound boneless skinless chicken thigh meat, thinly sliced; 2 tablespoons sake; 1 onion, thinly sliced; 2 medium carrots, tops removed, scrubbed, and sliced into matchsticks (no need to peel!); 5 shiitake mushrooms, stems included (ends removed), thinly sliced; green tops of carrots, roughly chopped; 1/2 small cabbage sliced thinly; 1 packet udon noodles; 3 tablespoons mentsuyu or soy sauce (mentsuyu will give you much more depth of flavor!); 2 green onions, chopped; 2 tablespoons sesame seeds

Servings: persons

2 tablespoons ghee or vegetable oil
1 pound boneless skinless chicken thigh meat, thinly sliced
2 tablespoons sake
1 onion, thinly sliced
2 medium carrots, tops removed, scrubbed, and sliced into matchsticks (no need to peel!)
5 shiitake mushrooms, stems included (ends removed), thinly sliced
green tops of carrots, roughly chopped
1/2 small cabbage sliced thinly
1 packet udon noodles
3 tablespoons mentsuyu or soy sauce (mentsuyu will give you much more depth of flavor!)
2 green onions, chopped
2 tablespoons sesame seeds

1
Place chicken in a bowl with sake. Mix well and set aside for 40 minutes.
2
Boil a large pot of water for the udon noodles.
3
Chop and slice all vegetables, set aside.
4
Heat oil in a large frying pan over medium-high heat. Add the onions and a sprinkling of salt. Continue to mix well for 5 minutes- until they are translucent and starting to brown. This will give you dish a nice layer of flavor.
5
Add the chicken to the pan with a bit of salt and mix until it's almost cooked through, but not quite.
6
Add the vegetables in the order above, one at a time, mixing continuously.
7
When the water for the udon comes to a boil add the udon. It will take about 3-5 minutes to cook- check for doneness and strain into a colander.
8
Throw the udon into the pan with the vegetables and add the mentsuyu. Toss until everything is mixed in and evenly coated with the sauce.
9
Serve in bowls topped with some chopped green onion and sesame seeds. Serve immediately and enjoy!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee or vegetable oil, 1 pound boneless skinless chicken thigh meat, thinly sliced, 2 tablespoons sake, 1 onion, thinly sliced, and more.

Yes, Low Waste Yaki Udon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Waste Yaki Udon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions