When I’m craving something bold, saucy, and ready in under 30 minutes, stir fry is my go-to! This Udon Stir Fry is a perfect weeknight meal: chewy noodles tossed in a savory, spicy, umami-packed sauce, with tender chicken and colorful veggies. It’s also part of my realistic dinner recipes, using simple ingredients, quick prep, and minimal effort.
The best part? You can easily swap the veggies with whatever’s already in your fridge and even change up the protein. I used cooked udon noodles, which just needed a quick soak in boiling water before use but this recipe works just as well with chow mein, ramen, or even linguine. A versatile, fuss-free dinner that’s just as good (or better!) than takeout.
Why You’ll Love This Recipe
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Restaurant-style at home: Chewy noodles + rich sauce = perfect stir fry texture.
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Customizable: Use any vegetables or noodles you already have.
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Budget-friendly: Pantry sauces + simple proteins keep it affordable.
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Quick dinner fix: Ready in about 25 minutes.
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Better than takeout: Fresh, hot, and made to your taste.
Ingredients
For the Chicken Marinade
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250 g chicken breast, sliced into thin strips
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1 tsp baking soda
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1 tsp MSG
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½ tsp black pepper
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1 tsp soy sauce
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1 tsp dark soy sauce
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1 tbsp cornflour
For the Sauce
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3 tbsp soy sauce
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1 tbsp dark soy sauce
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1 tbsp sriracha
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1 tsp oyster sauce
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1 tsp rice vinegar
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½ tsp sesame oil
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½ cup water
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1 cube sugar (or 1 tsp granulated sugar)
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1 tsp white pepper
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1 tsp MSG
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½ tsp chicken powder
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1 tsp black pepper
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1 tbsp cornflour
For Cooking
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2 tbsp oil
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2 packs cooked udon noodles (see note below)
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2 garlic cloves, chopped
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1 onion, sliced thin
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3 bell peppers (red, yellow, and green), sliced thin
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Sesame seeds, for garnish
Note on Noodles: I used cooked udon noodles that just needed soaking in boiled water for 4–5 minutes. You can substitute with chow mein noodles, ramen, or even linguine, just cook according to package instructions.
Instructions
Step 1: Marinate the Chicken
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In a bowl, mix chicken strips with baking soda, MSG, black pepper, soy sauce, dark soy sauce, and cornflour.
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Set aside for 10 minutes while you prepare the sauce and vegetables.
Step 2: Make the Sauce
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In a small bowl, whisk together soy sauces, sriracha, oyster sauce, rice vinegar, sesame oil, water, sugar, white pepper, MSG, chicken powder, black pepper, and cornflour.
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Mix until smooth and set aside.
Step 3: Cook the Chicken
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Heat oil in a wok or large skillet over high heat.
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Add marinated chicken and stir fry for 3–4 minutes until cooked through and lightly browned.
Step 4: Stir Fry Veggies
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In the same pan, add garlic and onions. Sauté quickly for 30 seconds until fragrant.
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Add sliced bell peppers and stir fry for 1–2 minutes, they should stay crisp and colorful.
Step 5: Toss Everything Together
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Add the soaked udon noodles to the pan, followed by the prepared sauce.
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Stir fry on high heat for 2–3 minutes, making sure the noodles are evenly coated and glossy.
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Taste and adjust seasoning if needed.
Step 6: Garnish & Serve
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Transfer to plates or bowls.
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Garnish with sesame seeds (and a drizzle of chilli oil if you like extra heat).
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Serve hot and enjoy!
Storage & Reheating Tips
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Fridge: Store leftovers in an airtight container for up to 2 days.
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Reheat: Warm in a pan over medium heat with a splash of water to loosen the sauce.
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Freezer: Not recommended, as noodles lose texture when frozen.
Udon stir fry
Ingredients
For the Chicken Marinade
- 250 g chicken breast sliced into thin strips
- 1 tsp baking soda
- 1 tsp MSG
- ½ tsp black pepper
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp cornflour
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sriracha
- 1 tsp oyster sauce
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ cup water
- 1 cube sugar or 1 tsp granulated sugar
- 1 tsp white pepper
- 1 tsp MSG
- ½ tsp chicken powder
- 1 tsp black pepper
- 1 tbsp cornflour
For Cooking
- 2 tbsp oil
- 2 packs cooked udon noodles see note below
- 2 garlic cloves chopped
- 1 onion sliced thin
- 3 bell peppers red, yellow, and green, sliced thin
- Sesame seeds for garnish
Instructions
- In a bowl, combine chicken strips with baking soda, MSG, black pepper, soy sauces, and cornflour. Mix well and let marinate for 15 minutes.
- In another bowl, whisk together soy sauces, sriracha, oyster sauce, rice vinegar, sesame oil, water, sugar, white pepper, MSG, chicken powder, black pepper, and cornflour. Set aside.
- If using vacuum-packed cooked udon, soak them in boiled water for 4–5 minutes until loosened. Drain and set aside.
- Alternatively, you can use other noodles like chow mein or linguine. Cook them according to package instructions.
- Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for 3–4 minutes until it starts to turn golden.
- Without removing the chicken, add garlic and onions directly into the pan. Sauté for about 1 minute.
- Add sliced bell peppers and stir-fry with the chicken for 1–2 minutes.
- Add the soaked udon noodles and pour in the prepared sauce. Toss everything together on high heat until the noodles are evenly coated and the sauce thickens slightly.
- Garnish with sesame seeds and serve hot.
Notes
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I make this vegetarian?
Yes! Skip the chicken and add tofu or extra veggies like broccoli, mushrooms, or snap peas.
Q. Can I use fresh udon instead of cooked?
Yes, just follow package instructions for prep and adjust cook time slightly.
Q. Is MSG necessary?
It adds depth and that “takeout flavor,” but you can skip if you prefer.
Q. Can I meal prep this?
Yes, you can prep the sauce and chop the veggies in advance. Cook fresh for the best noodle texture.
