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
- Baked Thai Salmon
- Sticky Honey Soy Chicken Wings
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Hoisin Chicken Udon Noodles
Equipment
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
Sauce
- 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
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.
Video
Recipe 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.
One question. The video says to put the sesame oil in with the olive oil to fry the chicken. The recipe says it goes with the sauce. Which is it? Thanks
Either or will work!
So easy and delicious! I did not have mushrooms on hand so I used broccoli and bell peppers instead and it turned out great. This recipe is definitely a keeper, thanks Jo!
So glad you liked it!
Awesome dish! We added more veggies like peppers and bok choy. Tasted like takeout! The udon noodles held the flavour of the sauce really well. Next time I think we’ll marinate the chicken in the sauce to give it that extra punch.
Love it! I tenderized the chicken with baking soda (Chinese restaurant secret) and seasoned with salt and pepper prior to cooking. Great recipe!!!
I loved it
Can you freeze this?
It’s mentioned in the leftovers section. The answer is I wouldn’t recommend freezing.
I made this for my family minus the sriracha sauce because I was afraid it would be to spicy for them. And I could not find any dark soy sauce. But they loved it. Now they want to try it with shrimp and add the sriracha sauce. Go figure!!
I am looking to make this recipe soon! I have a problem however, I have some anti mushroom people here. What could I use as a substitute?
For sure! You can leave them out completely. For a substitute, and of your favorite veggies will be great. Bell peppers, zucchini, peas, corn, etc.
I just bought my first pkg of udon noodles at the local Costco. Found this recipe & desired to give it a try. My husband who hates just about anything spicy may not like this. Oh well, more for me!
Sometimes you have to treat yourself! Enjoy 🙂
I cut the spice down,I loved this recipe but made it for me with less spice.
This turned out quite well. I’m definitely no cook and I’m trying to expand my cooking horizons. This was yum!
I made this recipe and thought the noodles were great. Unfortunately the chicken was really bland…next time I would season the chicken better. I made exactly as written except I used lo mein noodles because I couldn’t get my hands on udon.
I made this for my husband and kids (4 and 1) tonight for dinner. They all loved it, which nearly made me cry as it’s the little things right now that keep us together during this stressful time.
Important dying to try this but because of the recent pandemic I can’t find fresh ginger! Could I use paste or powdered? If so how much?
OH, I’m so sorry to hear that! Yes, you could use paste, it’ll be just fine. Take care and stay safe.
Loved the recipe! Made this for dinner and loved it. Took about an hour from start to finish including dishes and prep. I added more chicken for a higher protein content.
We 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.