Name: Hoisin Chicken Udon Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 16 ounce udon noodles (fresh, (2 8 oz pkg)); 1 tablespoon olive oil; 3/4 pound chicken breasts (boneless and skinless, cut into small); 4 white mushrooms (sliced); 3 green onions (chopped); 1 tablespoon sesame oil; 1/3 cup soy sauce (low sodium); 1 tablespoon dark soy sauce; 1 tablespoon sriracha sauce; 1/4 cup hoisin sauce; 2 cloves garlic (minced); 1 teaspoon ginger (freshly grated ); 1/2 cup chicken broth (low sodium); black pepper (to taste)

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.

a hand pulling up some noodles with chop sticks from a plate full of hoisin chicken with udon noodles

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.

sideview shot of hoisin chicken udon noodles in a blue wok

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!

overhead shot of hoisin chicken udon noodles in a white bowl garnished with green onions

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.

overhead shot of hoisin chicken udon noodles in a blue bowl garnished with green onions and a pair of chopsticks on the plate

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trent says

January 18, 2022 at 3:59 am

I made this dish with my daughter last night. It was a big hit with the family! We made it exactly by the recipe, and I would give it 5 stars. However, next time I might try adding some broccoli florets or mixed vegetables to make it go a little further. It was barely enough for my family of four (two are teenagers with big appetites).

Hoisin Chicken Udon Noodles