Chicken Udon

Prep Time
Cook Time
Ready In

"This is a recipe I came up with when trying to recreate one of my favourite dishes from a local Japanese restaurant. It is quick and easy so, perfect for a weeknight meal. This is enough for 2 small meals or 1 big eater."

Original recipe yields 2 servings


  • Serving Size: 1 (358.6 g)
  • Calories 530.3
  • Total Fat - 4.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 136.1 mg
  • Sodium - 706.5 mg
  • Total Carbohydrate - 105.5 g
  • Dietary Fiber - 6.6 g
  • Sugars - 7.5 g
  • Protein - 17.6 g
  • Calcium - 112.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 93.9 mg
  • Thiamin - 0.2 mg

Step 1

Bring a pot of water to a boil and cook the udon noodles for 3 minutes; drain and set aside.

Step 2

Drizzle vegetable oil in bottom of wok or skillet and bring to medium- high heat.

Step 3

Add the broccoli, onions, garlic and mushrooms; cook until onions are translucent.

Step 4

Add the bean sprouts, cooked chicken, udon noodles and oyster sauce; heat through.

Step 5

Stir in sesame oil and serve.

Tips & Variations

No special items needed.



Another fantastic recipe from Mrs. Bea. Fresh, delicious, and easy to make. I doubled the sauce sauce portion because I like a lot of sauce on my pasta. I also added some red peppers. Very much enjoy this dish and plan on making it again.

review by:
(8 Mar 2014)


This is a great quick and easy recipe that satisfies the Asian cravings! I scaled the recipe for 6 people, and had to use Shanghai noodles as our wee town doesn't have Udon. It was a big hit with everyone! Thank you Bea for sharing. Made for Billboard Recipe Tag.

review by:
(26 Aug 2012)