Craving takeout-style noodles but want something cleaner and healthier? This Healthy Chicken Yaki Udon is the perfect answer. It’s packed with protein, full of fresh veggies, and tossed in a flavorful sauce that’s both sweet and savory — all made with wholesome ingredients you can feel good about.
This easy stir-fry comes together in under 30 minutes and makes the perfect weeknight dinner. The chewy udon noodles soak up all that delicious sauce, while tender grilled chicken and sautéed veggies add the perfect balance of texture and flavor.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Recipe
- Made with clean, wholesome ingredients
- High in protein and loaded with fresh vegetables
- Naturally refined sugar-free when using monk fruit
- Quick and easy — ready in 30 minutes
- Way healthier than takeout!
Ingredients
Chicken:
- 24 oz cooked grilled chicken seasoned with garlic salt & pepper – Doesn’t need much since the sauce has so much flavor!
- 1/2 small yellow onion
- 2 tsp minced garlic
- 2 tbsp grass fed butter
- 1 1/4 cup shredded carrots
- 2 cups shredded cabbage
- 8 oz baby bella mushrooms
- 4 packs (360g) organic udon noodles, cooked – I use Hakubaku organic udon noodles.
- Red pepper flakes to taste
- Salt and pepper to taste
For the Sauce:
- 9 tbsp coconut aminos (little over 1/2 cup) – I use coconut secret
- 1/2 cup general tso’s sauce – I use the brand Kevins Natural Foods. The ingredients are awesome. Whole Foods also carries a couple of good organic brands.
- 1/4 cup Worcestershire sauce
- 1 tbsp monk fruit or sweetener of choice
Instructions
- Boil the noodles: Start bringing a large pot of water to a boil while you begin your stir fry.
- Sauté aromatics: Melt the butter in a wok or large skillet over medium-high heat. Add sliced onion and minced garlic, sautéing for about 2 minutes until fragrant.
- Cook the veggies: Add the carrots, cabbage, and mushrooms. Cook for 3–4 minutes, stirring occasionally, until the veggies soften.
- Cook the noodles: While the veggies are cooking, add your udon noodles to the boiling water. Cook for 4–5 minutes, or according to package directions. Drain well.
- Combine everything: Add the grilled chicken and cooked udon noodles to the wok. Toss everything together until evenly combined.
- Add the sauce: Pour in the sauce and reduce the heat slightly. Mix well, allowing the noodles to soak up all that flavor for a few minutes.
- Season and serve: Season with salt, pepper, and red pepper flakes to taste. Serve hot with some cilantro and enjoy your healthy, homemade version of this takeout favorite!
Tips & Serving Ideas
- Protein swaps: Try shrimp, tofu, or steak instead of chicken.
- Extra veggies: Add bell peppers, snap peas, or broccoli for more color and crunch.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
How To Store Leftovers
You can store your leftovers the refrigerator for up to 4 days. To reheat, just zap a serving in the microwave for a minute or so. Leftovers are just as good!
FAQs
Can I make this recipe gluten-free?
Yes! Just swap the udon noodles for gluten-free rice noodles and use a gluten-free Worcestershire sauce.
What are coconut aminos?
Coconut aminos are a soy-free alternative to soy sauce made from coconut sap. They’re slightly sweeter and lower in sodium — a great option for clean eating.
Can I meal prep this?
Absolutely. It reheats beautifully and makes a great meal-prep lunch for the week.
Is this spicy?
Only if you want it to be! Adjust the heat with red pepper flakes to your liking.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
Craving takeout-style noodles but want something cleaner and healthier? This Healthy Chicken Yaki Udon is the perfect answer. It’s packed with protein, full of fresh veggies, and tossed in a flavorful sauce that’s both sweet and savory — all made with wholesome ingredients you can feel good about.
Ingredients
For the Chicken:
For the Sauce
Instructions
-
Boil the noodles: Start bringing a large pot of water to a boil while you begin your stir fry.
-
Sauté aromatics: Melt the butter in a wok or large skillet over medium-high heat. Add sliced onion and minced garlic, sautéing for about 2 minutes until fragrant.
-
Cook the veggies: Add the carrots, cabbage, and mushrooms. Cook for 3–4 minutes, stirring occasionally, until the veggies soften.
-
Cook the noodles: While the veggies are cooking, add your udon noodles to the boiling water. Cook for 4–5 minutes, or according to package directions. Drain well.
-
Combine everything: Add the grilled chicken and cooked udon noodles to the wok. Toss everything together until evenly combined.
-
Add the sauce: Pour in the sauce and reduce the heat slightly. Mix well, allowing the noodles to soak up all that flavor for a few minutes.
-
Season and serve: Season with salt, pepper, and red pepper flakes to taste. Serve hot with some cilantro and enjoy your healthy, homemade version of this takeout favorite!
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 478kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 3.7g19%
- Cholesterol 91.57mg31%
- Sodium 1052.29mg44%
- Total Carbohydrate 58.27g20%
- Dietary Fiber 4.08g17%
- Sugars 38.7g
- Protein 37.6g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
