15 Minute Gluten Free Yaki Udon
15 Minute Gluten Free Yaki Udon
Ingredients
For the Sauce
- 2 1/2 tablespoons soy sauce, gluten-free
- 2 tablespoons oyster sauce, gluten-free
- 1 1/2 tablespoons brown sugar
- 1/2 tablespoon mirin
- 1/2 tablespoon rice vinegar
For the Stir Fry
- 1 chicken breast, cut into bite-sized pieces
- 1 carrot, julienned
- 1/8 cabbage, chopped
- 4 mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 spring onions, chopped, divided
- 2 portions gluten-free udon noodles, cooked according to package directions
- 1 tablespoon cooking oil, as needed
- 1 teaspoon sesame seeds, for garnish
- 1/2 teaspoon chili flakes, for garnish, or to taste
Instructions
- 1
In a small bowl, combine the gluten-free soy sauce, gluten-free oyster sauce, brown sugar, mirin, and rice vinegar. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken breast pieces and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the pan and set aside.
⏱️ 5 min
- 3
Add a little more oil to the pan if needed. Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the julienned carrot and sliced mushrooms to the pan. Stir-fry for 2-3 minutes until they begin to soften.
⏱️ 3 min
- 5
Add the chopped cabbage to the pan and continue to stir-fry for another 2-3 minutes, until the vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the vegetables. Add the cooked gluten-free udon noodles and pour the prepared sauce over everything. Toss well to ensure all ingredients are evenly coated with the sauce.
⏱️ 3 min
- 7
Stir in most of the chopped spring onions, reserving a small amount for garnish. Cook for another minute, tossing constantly, until the noodles are heated through and the sauce has slightly thickened.
⏱️ 1 min
- 8
Transfer the Yaki Udon to serving dishes. Garnish with the reserved chopped spring onions, sesame seeds, and chili flakes, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15 Minute Gluten Free Yaki Udon
For the Sauce
- 2 1/2 tablespoons soy sauce, gluten-free
- 2 tablespoons oyster sauce, gluten-free
- 1 1/2 tablespoons brown sugar
- 1/2 tablespoon mirin
- 1/2 tablespoon rice vinegar
For the Stir Fry
- 1 chicken breast, cut into bite-sized pieces
- 1 carrot, julienned
- 1/8 cabbage, chopped
- 4 mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 spring onions, chopped, divided
- 2 portions gluten-free udon noodles, cooked according to package directions
- 1 tablespoon cooking oil, as needed
- 1 teaspoon sesame seeds, for garnish
- 1/2 teaspoon chili flakes, for garnish, or to taste
Instructions
- 1
In a small bowl, combine the gluten-free soy sauce, gluten-free oyster sauce, brown sugar, mirin, and rice vinegar. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken breast pieces and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the pan and set aside.
⏱️ 5 min - 3
Add a little more oil to the pan if needed. Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the julienned carrot and sliced mushrooms to the pan. Stir-fry for 2-3 minutes until they begin to soften.
⏱️ 3 min - 5
Add the chopped cabbage to the pan and continue to stir-fry for another 2-3 minutes, until the vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the vegetables. Add the cooked gluten-free udon noodles and pour the prepared sauce over everything. Toss well to ensure all ingredients are evenly coated with the sauce.
⏱️ 3 min - 7
Stir in most of the chopped spring onions, reserving a small amount for garnish. Cook for another minute, tossing constantly, until the noodles are heated through and the sauce has slightly thickened.
⏱️ 1 min - 8
Transfer the Yaki Udon to serving dishes. Garnish with the reserved chopped spring onions, sesame seeds, and chili flakes, if desired. Serve immediately.
⏱️ 1 min