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Ginger Chicken Udon Noodles

Ginger chicken udon noodles stir fry in a skillet topped with sesame seeds and scallions
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A bold, satisfying Asian-inspired stir fry featuring juicy thinly-sliced chicken thighs, crisp shredded cabbage, julienned carrots, and thick chewy udon noodles tossed in a savory, sweet, and spicy ginger chili crisp sauce. One skillet and better than takeout.

Ingredients

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  • 3 tablespoons low-sodium soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon Sichuan chili crisp, plus more for serving (Lao Gan Ma or Trader Joe’s Crunchy Chili Onion recommended)
  • 2 cloves garlic, grated
  • 2 tablespoons fresh ginger root, grated
  • 2–3 tablespoons water to thin sauce as needed
  • 2 tablespoons neutral cooking oil, divided (canola, vegetable, avocado, or coconut oil)
  • 1 pound boneless, skinless chicken thighs, thinly sliced
  • 3 cups shredded green or Napa cabbage
  • 1 large carrot, julienned or thinly sliced
  • 3 scallions, white and green parts separated and sliced, plus more for topping
  • 1 pound cooked udon noodles, vacuum-sealed and loosened per package directions

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, chili crisp, grated garlic, grated ginger, and 2-3 tablespoons of water until fully smooth. For a thicker sauce, whisk in 1 teaspoon of cornstarch. Set aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken in a single layer and cook for 4-6 minutes, stirring occasionally, until browned and cooked through to 165 degrees F. Cook in batches if needed to avoid crowding. Transfer to a plate and set aside.
  3. Add remaining 1 tablespoon of oil to the same skillet. Add shredded cabbage and julienned carrot. Cook for 2-3 minutes until slightly wilted and lightly browned. Add scallion whites and cook 1 more minute.
  4. Add cooked udon noodles to the skillet and toss well with the vegetables. Add a small splash of water if noodles feel clumped and toss gently to loosen.
  5. Return cooked chicken to the skillet. Add scallion greens and pour in all of the ginger chili sauce. Toss everything together until evenly coated and heated through, about 1-2 minutes. Add 1-2 tablespoons of water or a splash of soy sauce if the pan seems dry.
  6. Serve immediately topped with toasted sesame seeds, extra scallion greens, and additional chili crisp to taste.

Notes

  • Pre-cooked vacuum-sealed udon is ideal. Ramen, soba, rice noodles, or spaghetti all work as substitutes – adjust cook time and toss gently to avoid breaking.
  • Partially freeze chicken thighs for 20 minutes before slicing for easier, more uniform cuts.
  • Do not crowd the pan when cooking chicken – cook in batches for proper browning instead of steaming.
  • Use a microplane to grate garlic and ginger directly into the sauce bowl for maximum flavor and faster prep.
  • Sodium note: This recipe contains approximately 1,148mg sodium per serving. Using low-sodium soy sauce and limiting extra chili crisp helps manage this.

Nutrition

Find it online: https://www.benefitiany.com/ginger-chicken-udon-noodles/