If you’re a fan of takeout-style noodle dishes but love cooking at home, you’re going to be obsessed with this one.
This stir-fry brings together juicy bites of chicken, crisp-tender veggies, thick udon noodles, and a rich, zippy Thai peanut sauce that ties everything together in the best possible way.
What Are Udon Noodles
Let’s talk about udon noodles for a second. These are thick, chewy Japanese noodles made from wheat flour, and they’re kind of the MVP when it comes to soaking up sauces.
The noodles have a neutral, mild flavor that pairs well with many ingredients. Common additions include scallions, ginger, sesame seeds, soy sauce, and chili pepper.
Traditionally used in soups, they also do an incredible job in stir-fries—especially when they get a little seared and slathered in something flavorful. Like with this Chicken Yaki Udon Noodles Stir-Fry.
In this case, it’s a homemade Thai-inspired peanut sauce that brings sweet, salty, tangy, and just a little heat.
The best part? It all comes together in one-skillet in under 40 minutes.
Like Here To Find More One-Skillet Recipes
No fancy equipment. Just real, simple ingredients and a dish that feels like something special—even on a busy weeknight.
It’s a little Thai, a little Japanese, a whole lot of delicious.
Ready to dive in? Let’s get cooking.
Stir-Fried Chicken & Vegetables With Udon Noodles in Thai Peanut Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Skill Level: Easy
Servings: 4–5
Cuisine: Thai-Japanese Fusion
3 boneless, skinless chicken thighs, cut into bite-sized pieces
4 scallions, thinly sliced
5 mini sweet red peppers, seeded and sliced
2 cups broccoli & cauliflower florets, chopped
9 ounces udon noodles
Cooking oil for stir-frying (olive or avocado oil works well)
Thai Peanut Sauce (Find Recipe HERE)
Whisk all the sauce ingredients in a bowl until smooth. Taste and adjust heat (cayenne) or acidity (lime juice) as needed. Set aside.
Boil noodles according to package directions (usually 3–5 minutes). Drain and rinse under cold water to stop cooking. Toss lightly in oil to prevent sticking.
Cook’s Notes
🔥 Pro Tip: Slightly undercook noodles so they finish in the pan and soak up more flavor.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and fully cooked through (internal temp 165 degrees). Remove and set aside.
Add a splash more oil to the pan. Toss in scallions, red peppers, and broccoli/cauliflower mix. Stir-fry 3–4 minutes until just tender but still crisp.
Return the chicken to the pan. Pour in the peanut sauce and stir well. Let it bubble for 2–3 minutes to thicken slightly. Add noodles and toss everything together until well coated and heated through.
Plate up and garnish with lime wedges, chopped peanuts, fresh cilantro, sesame seeds, or a drizzle of chili oil if you like heat.
Try These Stir-Fry Favorites
Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup , Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.