Unlike fresh or frozen udon, dried udon noodles have a unique, slightly chewy texture that gives this stir-fry a different character. The noodles are stir-fried with chicken, squid, and vegetables, then finished with a generous sprinkling of black pepper. The savory soy-based sauce ties it all together for a satisfying dish!
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5oz dried udon noodles (140g, for 2 servings)
- 3.5oz boneless chicken thigh (|100}g)
- 2-inch piece of carrot
- 2-inch piece of the white part of a Japanese long onion (or green onion)
- 1/4 of an onion
- 8 bite-sized pieces of frozen squid
- 4tbsp dashi soy sauce (see Notes)
- freshly ground black pepper (to taste)
- neutral oil (such as vegetable or canola, for pan-frying)
DIRECTIONS
Preparation
Cut the chicken into thin strips. Slice the carrot thinly. Slice the onion into ½-inch strips. Slice the Japanese long onion thinly on the bias.
- 1
Thaw the frozen squid in lukewarm water.
- 2
Cook the dried udon noodles according to package directions. Rinse under cold water, drain well, and set aside.
- 3
Heat a thin layer of oil in a frying pan over medium heat. Add the chicken and sauté until cooked through.
- 4
Add the vegetables and squid, then stir-fry until tender.
- 5
Add the cooked udon noodles and drizzle with dashi soy sauce. Stir-fry to coat everything evenly.
- 6
Transfer to a serving plate and finish with plenty of freshly ground black pepper.
RecipeID
761
Tips & Notes
・The recipe uses oyster-based dashi soy sauce. If you only have regular soy sauce, add 1–2 tsp. oyster sauce for depth of flavor.
・Dried udon has a firmer, chewier bite than frozen or pre-cooked udon, making it perfect for stir-frying.
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.