Go Back Email Link
–+ servings
Chicken Yakiudon
Print Recipe
5 from 3 votes

Healthy Chicken Yaki Udon Recipe

I’m seriously starting to believe that everything is better with a poached egg on top. This dish was so savory and umami, the poached egg really balanced it out. The combination of chicken and egg packs this meal with protein. And the best part? It’s super easy to make, taking only about 15-20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Japanese
Servings: 1
Calories: 413kcal
Author: Clara

Ingredients

  • ½ pack Udon noodles
  • 1 Egg (Poached)
  • 1 tbsp Soy Sauce
  • 1 tablespoon Mirin
  • 1 tablespoon Oyster Sauce
  • 4 oz Chicken thigh (Boneless, skinless)
  • Julienned carrots, sliced mushrooms, and other veggies of choice
  • 1 clove Garlic
  • ¼ Onion (Chopped)
  • Chili flakes (Optional)
  • Scallions, furikake, togarashi, and bonito flakes  (For garnish)

Nutrition & Macros

  • 420 Calories
  • 33 g Protein
  • 10 g Fat
  • 48 g Carbs

Instructions

  • Begin to make poached egg. I made mine using the sous vide method, cooking it at 75 Celsius for 13.5 minutes. See this article about sous-vide poached eggs for more info.
  • To prepare the stir fry sauce, in a separate small bowl, mix together oyster sauce, soy sauce, dark soy sauce and mirin and set aside.
  • Next, let's prepare the udon noodles. Add water to a pot and turn heat on to high. Once the water is boiling, cook half a pack of Udon noodles, drain and set aside. If you cannot separate the udon block before cooking, cook the entire block and drain thoroughly. Then, use a scale to take out half of the weight of the udon.
  • Spray skillet with cooking spray and turn heat on to medium. When the pan is heated, sauté garlic, onions, and veggies. Stir thoroughly to prevent the aromatics from burning. Keep stirring for about 2-3 minutes or when the onions begin to soften and the garlic begins to turn golden.
  • Cut the chicken thigh into small bite-sized pieces. Season them liberally with salt and pepper. add in the chicken pieces in a single layer and cook for about 3-4 minutes on each side, or until the chicken pieces are cooked thoroughly.
  • Once chicken is ready, toss in the Udon noodles along with the sauce mixture. Stir everything together thoroughly until well-mixed together.
  • Remove the yaki udon, top with the poached egg and garnish with scallions, furikake, and togarashi, and enjoy your delicious chicken yaki udon!

Nutrition

Calories: 413kcal