There are so many types of noodles out there in the world but my favorite is the underrated udon. It’s thick, soft, and holds flavor well. Most people are used to udon in soup or broth based dishes but my favorite way of making udon is by pan frying.
This recipe holds onto it’s Japanese roots but is a very different take than the traditional broth-based udon. It’s packed full of garlic and ginger flavor and is anything but boring. It’s super easy and quick which is perfect for a weeknight meal.
- 2 packets of fresh udon noodles
- 1 pound chicken, cubed
- 2 tablespoons mirin
- 2½ tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons minced ginger
- 3-4 garlic cloves, minced
- 4 green onions, chopped
- sesame seeds
- In a bowl, mix the mirin, soy sauce, sesame oil, minced ginger, and half of the green onions. Set aside.
- Heat a wok or pan over medium high heat. Add oil. When oil is hot, put in cubed chicken and fry.
- Once chicken is almost cooked, add noodles to toast. Add minced garlic and fry until noodles are warm. Pour on the sauce and cook until some of the sauce has cooked off.
- Removed from heat and garnish with remaining green onions and sesame seeds.
I typically use chicken thigh since it stays moist but any protein can work (chicken breast, beef, tofu, minced chicken, etc.) or I often make it without any meat. You can also add veggies and change it up according to what you have in your fridge.