Fried Udon

As much as I love dried noodles (ramen, pasta, instant noodles etc.), there’s something enticing about fresh noodles. Dried noodles generally have a lovely bite to the strands but when you come to the fresh variety, they tend to be chewier and more elastic. Different but different good.

Speaking of chewy, it had been ages since I cooked with fresh udon and when I spied a pack of it recently in the supermarket, I had to have it. Thick chewy noodles… Yessssss.
Fried Udon 1

I used chicken breast as they cook real quickly & that’s perfect for this very simple stirfry. I’d recommend marinating the chicken slices first as they tend to get tough & flavourless if not seasoned well. A little corn starch to help the seasoning stick!
Fried Udon 2

Prepare, prepare, prepare.
Fried Udon 3

And prepare some more.
Fried Udon 4

And once all is set, let’s go!
Fried Udon 5

I like to get the oil flavoured with shallots  when it comes to noodles. Just adds that extra caramelized flavour.
Fried Udon 6

Because I used chicken breast, I want to cook the slices until they’re just cooked and then dish out. If I left them there throughout the entire cooking time, even an extra 20 seconds would turn them into strings. They will still be edible, don’t get me wrong. But we want to maximize deliciousness, right? 🙂
Fried Udon 8

Carrots & fresh shitake get their shot in the heat to soften & wilt.
Fried Udon 9

Noodles & seasonings tossed together.
Fried Udon 10

The pre-cooked chicken & bean sprouts go in last as they will only take a couple of seconds to warm up.
Fried Udon 11

Top with fried shallots from the first step.
Fried Udon 12

We had this for lunch on a Saturday. Simple midday type meal.
Fried Udon 13

The chewiness of the udon really contrasted well with all that crunchy bean sprouts. Shredded cabbage would be marvelous here!
Fried Udon 14

As with any stirfried noodles or rice, this is totally customizable to fit what you have and like.
Fried Udon 15

This certainly fed us well over 2 meals. 
Fried Udon 16

What kinds of fresh noodles do you like? Or do you prefer dry noodles better?


“Then spake Jesus again unto them, saying, I am the light of the world: he that followeth Me shall not walk in darkness, but shall have the light of life.” {John 8:12}

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Fried Udon
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Japanese
Serves: 4-6
  • 600 g Fresh Udon
  • 4 tbsp Canola Oil
  • 3 Shallots, peeled & sliced thinly
  • 1 whole Chicken Breast, cut into strips
  • 1 Carrot, peeled & cut into thin matchsticks
  • 6 fresh Shitake Mushrooms, cut into strips
  • 250 g Mung Bean Sprouts (Taugeh)
  • ¼ cup chopped Coriander Stalks
  • Coriander Leaves, for garnish
Chicken Marinade
  • 1 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Corn Starch
  • Pinch of Pepper
Noodles Seasoning
  • 2 tbsp Cooking Caramel (optional)
  • 2 tbsp Dark/Light Soy Sauce
  • 2 tbsp Water
  • 1 tbsp Oyster Sauce
  • Pinch of Pepper
  1. Season chicken strips by mixing with all the chicken marinade ingredients. Leave to marinade while preparing other ingredients.
  2. Prepare fresh udon for stirfry according to package instructions. (I poured hot water over the noodles to make them more pliable and loosened the strands before draining well.)
  3. In a deep pan or wok, heat oil on MED heat. Toss in sliced shallots.
  4. Fry until golden brown. Strain out & set aside.
  5. In the same pan & leftover oil, sear chicken strips on MED HIGH, about 30 secs per side. Strain out & set aside.
  6. Toss in carrot & shitake. Stirfry for about 1 minute or so until slightly wilted.
  7. Add udon noodles & noodle seasonings. Stir until noodles are evenly coated with seasoning.
  8. Add reserved cooked chicken, coriander stalks & bean sprouts. Stirfry for about 1 minute until everything is nicely warmed.
  9. Taste to adjust seasoning.
  10. Serve & top with fried shallots & coriander, if desired.


  1. Udon is my absolute favorite noodles! This sounds soooo delicious! That fried shallot sure add extra flavors to the dish. Will definitely try this. Great recipe, Jayne!

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