Dinner

Ginger Chicken Udon Noodles Recipe

ByJake Silas January 27, 2026January 27, 2026

Introduction

This ginger chicken udon noodle stir-fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken thighs and fresh vegetables come together with warming ginger and a touch of heat from the chili. Ready in under 30 minutes, it’s a delicious, comforting meal that’s easy to make.

The image shows a large white bowl filled with thick, light yellow noodles mixed with grilled pieces of light brown chicken, and finely chopped green herbs scattered on top. In the center of the noodles, there is a small pile of thin, soft pink slices of pickled ginger. Behind it, there is a smaller white bowl filled with more pink pickled ginger. To the right, there is part of another white bowl with a similar noodle dish, wooden chopsticks resting beside it on the white marbled surface, and a clear glass of water. The whole scene is set on a soft blue cloth on top of the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp sunflower oil
3 boneless, skinless chicken thighs, diced
¼ white cabbage, finely sliced
25g ginger, peeled and finely grated
1 red chilli (deseeded if you like), finely chopped
1 tbsp low-salt soy sauce
2 tsp rice vinegar
2 tsp mirin
100g ready-to-eat beansprouts
3 spring onions, finely sliced
300g straight-to-wok udon noodles
small handful of coriander, finely chopped
1 tbsp pickled ginger (optional)

Instructions

Step 1: Heat the sunflower oil in a large, deep frying pan over medium-high heat. Once hot, add the diced chicken thighs and sliced cabbage. Stir-fry for 5-7 minutes until the chicken is browned and nearly cooked through.
Step 2: Add the grated ginger and chopped red chilli to the pan. Cook for a few more minutes until fragrant.
Step 3: Stir in the soy sauce, rice vinegar, mirin, beansprouts, spring onions, and udon noodles. Fry everything together for 1-2 minutes until the chicken is fully cooked and the noodles are tender.
Step 4: Taste and adjust the seasoning by adding more soy sauce, vinegar, or mirin if desired.
Step 5: Remove the pan from heat and top the dish with chopped coriander and pickled ginger if using. Serve immediately.

Tips & Variations

For a milder dish, remove the seeds from the red chilli before chopping.
Swap chicken thighs for breast if you prefer leaner meat, but be careful not to overcook.
Add other vegetables like bell peppers or snap peas for extra crunch and color.
If you can’t find udon noodles, thick egg noodles or rice noodles make a good substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through; you may want to add a splash of water or soy sauce to keep the noodles moist.