Last updated on April 23rd, 2019 at 03:17 pm
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.
If you follow me on Instagram you’ve probably seen the picture I took in front of my house with all the lovely snow. Summer isn’t even over and yet here it’s snowing. It really feels like Christmas, almost makes me get my Christmas tree from the garage and put it up. Almost!
That’s sarcasm, my web friends, because it’s just not right. It’s still summer. I guess the weather fooled us. However, it is pretty when you look out the window.
Anyway, on to today’s yummy recipe. I’m simply in love with these Udon noodles. They’re sweet and 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. In case you’ve never bought Hoisin sauce before, you can find hoisin sauce in the Asian aisle in your grocery store.
Ever since I’ve discovered these Udon Noodles, I’ve been obsessed with them. Everytime 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!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Hoisin Chicken Udon Noodles
Ingredients
- 16 oz fresh udon noodles (2 8 oz pkg)
- 3/4 lb chicken breasts boneless and skinless, cut into small
- 1 tbsp sesame seed oil
- 1 tbsp olive oil
- 1/3 cup soy sauce low sodium
- 1 tbsp sriracha sauce
- 1/4 cup hoisin sauce
- 2 cloves garlic minced
- 1 tsp freshly grated ginger
- 4 white mushrooms sliced
- 1/2 cup chicken broth
- 3 green onions chopped
- black pepper to taste
Instructions
- 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.
- Heat the olive oil and sesame seed oil in a large skillet or a pot and add chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add ginger, garlic and mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Add soy sauce, hoisin sauce, sriracha and chicken broth, stir and bring to a boil. Add noodles to the pot and cook until noodles are heated through. Garnish with green onions and serve hot.
Notes
Nutrition
If you like Udon noodle recipes try these:
Spicy Black Pepper Shrimp with Udon Noodles
Fanny says
April 23, 2019 at 3:58 pmWe love this recipe, I add fresh coriander and substitute the low sodium soya sauce with China lily spicy soya sauce once I a while to give it a little extra heat. Original or modify recipe is always a success in this household.
NancyP says
April 7, 2019 at 4:21 pmI love cooking udon noodles and this recipe is so great! The depth of flavor combined with the ease of pulling it all together makes this a wonderful week night dinner. It reheats well too, if you can manage to not eat it all in one sitting!
Tammy says
November 2, 2017 at 12:28 pmLoved the taste but had to hack the recipe to work with the ingredients I had on hand. I think I overdid the sauce a bit, relative to the other ingredients – I was guesstimating. Next time I’ll add more veggies and meat for the sauce. But yummy despite it all!
James says
February 12, 2017 at 6:27 pmIs it two packages of 8oz udon noodles?
Fenne Kieken says
February 13, 2017 at 10:01 amyou got it
Jenna @ A Savory Feast says
April 19, 2016 at 1:04 pmMmm, I love udon noodles! I’m pinning this recipe to try for dinner soon. I bet it would go great with some homemade egg rolls.
Joanna Cismaru says
April 19, 2016 at 1:09 pmYou bet!
Vicki says
April 5, 2016 at 8:26 pmMade this to the recipe except used the green onions as topping and added one-half sliced onion and half bag of broccoli slaw to the stir fry part. Was wonderful with plenty of sauce. This upped the veggies and volume for 4 persons.
Dani says
February 14, 2016 at 1:48 pmJust made it.. Currently eating it.. Soo yummy!
jo says
February 14, 2016 at 3:57 pmGlad you like it Dani!
Leen says
February 1, 2016 at 7:10 pmNice recipe! It was easy to cook and it was so delicious. I will cook it again later! Thanks.
Ginger says
May 16, 2015 at 12:47 pmI made this recipe before, and it was really good! I was thinking of making it without the chicken tonight, as a side dish for my “Asian-inspired” meatloaf. Should I alter the amount of oil and other ingredients since I plan on making it without chicken?
jo says
May 16, 2015 at 12:53 pmYou could cut out the olive oil if you choose, I’d leave the rest of the ingredients the same.
Ginger says
May 16, 2015 at 1:17 pmThank you, Jo! I will just use the sesame oil then! I’ll let you know how it turns out!
curtis says
April 7, 2015 at 2:02 pmAmazing recipe, have been playing with it since I had made its discovery and adding lime, salted cashews and a bit of cilantro to garnish really kicks it up. Awesome recipe!
jo says
April 7, 2015 at 3:11 pmGlad you like it Curtis!
Goodall says
February 7, 2017 at 9:58 pmI thought of cilantro and spaced it, and said while eating, This Needs Cashews! I am trying your method next!
FWIW — didn’t have mushrooms so used cauliflower, cubed zucchini, and watercress. This was SUCH a great dish and we are SATED!
Thank you for posting.
Chloe says
March 1, 2015 at 1:11 pmI decided to make this one day and it was super quick and easy. The flavor was outstanding as well. Will for sure be making again!
Antony says
December 29, 2014 at 2:20 pmThis Chicken Udon Noodles recipe looks awesome
jo says
December 29, 2014 at 6:09 pmThanks Antony!
Thalia @ butter and brioche says
September 14, 2014 at 8:46 amWhat a great recipe for a delicious weeknight meal.. I can never go past a good hoisin stir fry. I definitely will be recreating the recipe!
Kiley- Rooks to Cooks says
September 11, 2014 at 1:29 amThese look super yummy, and they seem easy enough to actually make as a meal without having to plan it especially ahead of time! And you can never go wrong with good chicken, mushroom and Asian sauces 🙂
Mimi says
September 10, 2014 at 4:01 pmI could eat this three times a day! Every day!
jo says
September 10, 2014 at 4:12 pmLOL You and me both!
Sue K says
September 10, 2014 at 2:27 pmThis recipe looks so yummy and easy to make. I usually make your Mongolian Beef (slow cooker) and serve it with Udon noodles but will be trying this one next for certain
jo says
September 10, 2014 at 3:02 pmI’m sure you’ll love it Sue. 🙂