Hoisin Chicken Udon Noodles
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Hoisin Chicken Udon Noodles – a delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, in under 30 minutes.
I’m simply in love with these Udon noodles. They’re sweet, they’re spicy and they’re loaded with chicken and mushrooms. Now I know some of you peeps out there don’t love mushrooms, so replace them with broccoli and they’ll be just as yummy.
Ever since I’ve discovered these Udon Noodles, I’ve been obsessed with them. Every time I go to the grocery store and pass by them, I have to pick some up, and love coming up with different ideas to serve them. Well to serve them to myself, since hubs isn’t a fan of noodles, but more for me. The leftovers make a yummy lunch the next day, so it’s all good.
This recipe is so simple and I just love this dish. In 20 or 25 minutes you can have lunch or dinner on the table, and you’ll be enjoying a delicious plate of sweet yet a bit spicy steaming hot noodles. You can’t go wrong!
What are Udon noodles?
This style of noodle is made from wheat flour and is a thick style of noodle, meaning it’s perfect for slurping and soaking up delicious sauces. And speaking of delicious sauces, there’s just something about this hoisin based dish, a super popular Chinese condiment used for dipping and sauces. Believe me when I say this dish is flavor packed.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Udon – These noodles are available either cooked or dried, I recommend using fresh.
- Chicken – Breast cubed up, skinless and boneless if you please.
- Olive oil – We want a nice neutral tasting oil to cook up our chicken in.
- Sesame oil – Such an amazing flavor bomb ingredient, definitely be sure to pick some up!
- Garlic – Use as much or little as you like.
- Onions – We’re just using freshly chopped green onions today – easy!
- Ginger – Freshly grated, this is such a wonderful aromatic addition.
- Mushrooms – I kept it simple today with some sliced white mushrooms but feel free to use cremini or button if you’d prefer.
- Sauces – We’re using regular old soy sauce, dark soy sauce, hot sauce, and hoisin today. You can find all these sauces in the Asian aisle in your grocery store.
- Broth – Low sodium chicken broth to offer some flavor and liquid to our dish. Be sure it’s low sodium as we want to control the salt in our dish.
- Seasoning – Just some pepper.
How to make hoisin chicken udon noodles
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
Do I have to use chicken breast?
If you don’t want to I’m not here to force you! You can always substitute this ingredient for boneless and skinless chicken thighs, beef, shrimp or even tofu.
No hoisin?
Well no problem, there’s a few substitutes available, lucky you. You can substitute the hoisin for plain BBQ sauce, or oyster sauce. Hoisin is a great sauce to have on hand so I recommend picking up a bottle when you can!
Not an udon fan?
Well in that case you can always substitute the noodles for bucatini pasta like I did in this recipe. You can also use ramen noodles or rice noodles. Just be sure to closely follow the package directions for preparing these different noodles.
Leftovers
These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.
Craving More Asian Recipes? Try these:
- Asian Style Udon Noodles with Pork and Mushrooms
- Hoisin Chicken Udon Noodles
- Spicy Black Pepper Shrimp with Udon Noodles
- Tofu Drunken Noodles
- Shrimp Shiitake Noodles
- Beef Broccoli Noodle Stir Fry
- Spicy Thai Chicken And Veggie Noodles
- Chow Mein
- Chinese Lemon Chicken
- Yakisoba
- Thai Chicken Ramen
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Hoisin Chicken Udon Noodles
Ingredients
- 16 ounces udon noodles (fresh, (2 8 oz pkg))
- 1 tablespoon olive oil
- ¾ pound chicken breasts (boneless and skinless, cut into small)
- 4 white mushrooms (sliced)
- 3 green onions (chopped)
Sauce
- 1 tablespoon sesame oil
- ⅓ cup soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha sauce
- ¼ cup hoisin sauce
- 2 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated )
- ½ cup chicken broth (low sodium)
- black pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
Equipment
Video
Notes
- These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
It was very good
How much do I need if I have dried Udon noodles?
About 6 to 8 ounces dry noodles.
Well, we ate it before we got photos. The dish was amazing. I used half the noodles but there was still a ton. And I added fresh spinach that I sauteed in sesame oil and garlic. I also had to use Oyster Sauce because I didn’t realize I was out of Hoison, and Google said that was a perfect substitute. Thanks for a great meal! It’s a keeper.
So glad you liked it!
This is a delicious and easy recipe for a weeknight takeout vibe made fresh at home.
I love this dish, have made it several times! I usually use shrimp instead of chicken and whatever veggies I have on hand, carrots, bok choy, celery, chopped onion, asparagus, etc. I add a couple teaspoons brown sugar or coconut sugar to sweeten up the sauce a bit. Instead of boiling the udon, I sauté it in a little bit of olive oil and the sauce in the wok or sauté pan, then add the veggies.
Made this for the first time and actually had all the ingredients except mushrooms so added red pepper bits. Also I didn’t add siracha as I don’t like it spicy. Loved the taste
I didn’t have time to run to the store so I ended up making it without sesame oil and Sriracha and just dropped a little hot sauce and sesame seeds in instead, and I used Vietnamese rice noodles. Can I just say hiw AMAZING this came out! Wow! The whole family scarfed it down like wolves! The sauce is spot on and you can vary the meat and veggies endlessly. Highly recommend this recipe!
WOW! Made today for an early dinner and it was fantastic & the 8 oz dried udon was as you said more than enough! My husband and son barely left me enough to eat! A definite keeper!! FIVE STARS WELL DESERVED!!!
So glad you liked it, Michelle!
Planning on making this soon, I can only get the dried not fresh Udon noodles so by using the dried wouldn’t that mean an 8oz pack is adequate?
Yep, should be more than enough.
I seldom make Asian recipes and this is one of the few I make often, it’s delicious.
So glad you like it!
This recipe was great! I added one red pepper julienned and a 1/2 teaspoon of red curry paste to add a little extra spice
This paired nicely with mussels! It was delicious!
I made this with sliced shitake mushrooms ( stems removed). They added great flavour and texture!
This recipe looks fantastic. How would it be with Shrimp instead of chicken?
It would be great with shrimp! For a similar recipe with shrimp try my black pepper udon noodles: https://www.jocooks.com/recipes/spicy-black-pepper-shrimp-udon-noodles/
I made this for lunch today …the best..!! it’s a regular on our menu now, thank you.
My pleasure, so glad you liked it!