Udon noodles are my favorite type of Asian noodle, and this recipe for Sesame Udon Noodles with Ground Chicken is super fast and easy to make on a busy weeknight dinner. You can have dinner on the table in 15 minutes or less.
The steps couldn’t be easier. You just cook the ground chicken with a little bit of soy sauce. Add in any leafy green vegetables you have on hand (I used spinach), add the cooked udon noodles and more soy sauce. And dinner is ready and delicious!
The key to cooking an udon noodles stir-fry is to not overcook them. I used udon noodle packages, added them to boiling water and only cooked them for 1-2 minutes, or until they loosened. After you drain the water, toss them gently with sesame oil until you’re ready to add them to the ground chicken mix.
I love, love this recipe for a weeknight meal. I hope you’ll love it as much. Very simple ingredients for an easy dinner.
Sesame Udon Noodles with Ground Chicken
For the Udon Noodles
- 4 packages udon noodles
- water for boiling
- 2 tsp sesame oil
For the Stir-Fry
- 2 tbsp vegetable oil
- 4 garlic cloves, chopped
- 1 knob (2 inches) ginger, peeled and finely diced
- 1 small onion, chopped
- 1 lb ground chicken or turkey
- 1 cup fresh spinach
- 1/4 cup soy sauce
- 4 green onions, chopped
- chili flakes (optional)
Prepare the Udon Noodles
- Bring a pot of water to boiling on the stove. Add the udon noodles to the boiling water.Allow the udon noodles to quickly cook for one to minutes. Then use your kitchen tongs to gently shake the noodles until they fully separate from each other.
- When all the noodles are separate (not sticking together), drain them and toss with sesame oil. This helps prevent them from sticking together, and it gives a good flavor. Set aside.
- In a large saute pan, heat the vegetable oil over medium heat. Add the garlic, ginger, and onion until they have softened. Then make a well in the middle of the pan and add the ground chicken. Use your spatula to break up the ground meat as you cook. Add 1 tsp of soy sauce to the chicken.Cook for 3-4 minutes, or until the ground chicken is almost cooked through.
- Add the spinach, udon noodles and soy sauce. Stir until everything is well combined and the spinach has wilted. It should be nice and golden in color.Give it a taste, and add more soy sauce if desired. Add the green onions and turn off the heat.
- Serve and sprinkle with chili flakes, if desired.
WTF is 4 “packages” of udon noodles?
Udon noodles at the Asian supermarket come in little packages, just like ramen noodles. So I used four packages of those udon noodles.
Made this as a quick Sunday lunch. The recipe as written is a great base, but I found it a little bland without substantially increasing the flavorings. Used probably 1/4C sesame oil before actually yielding some sesame flavor, and doubled the amount of soy sauce. The garlic and ginger ratio as is was well balanced. I had a jar of chili crisp to garnish in lieu of flakes. Thanks for a nice, easy recipe.
Great tips to improve the recipe. I’ll have to try your additions next time 🙂