Teriyaki Chicken Udon (20 Minutes)

This is my Teriyaki Chicken Udon and it’s about to become your new favourite noodle soup recipe. It’s super comforting and perfect for those colder days. My mum used to make us a similar dish when we were younger, so I’ve jazzed it up a bit and omg it’s so so good. 

This Chicken Teriyaki Udon Noodle Soup is one of my favourite warming recipes to choose as the days get colder. If you're looking for other comforting dishes, why not go for my Claypot Tofu which you can make in under 20 minutes? Or my Easy Butter Bean & Spinach Curry? Or, if you're wanting to keep in-style with noodles, my Homemade Leftover Turkey Ramen! They're perfect for a midweek dinner!

WHY YOU'LL LOVE THIS RECIPE

This Teriyaki Chicken Udon is a warm, comforting bowl of flavours and textures. Imagine tender poached chicken, silky udon noodles, and a rich, aromatic teriyaki broth. It’s the perfect blend of sweet, salty, and savoury, all in one bowl. This dish is not just delicious, but it's also quick and easy to make, making it an ideal choice for a satisfying weeknight dinner.

If you're a fan of udon in general, then check out my pork belly udon made with a carbonara sauce, it's a personal fave!

INGREDIENTS FOR TERIYAKI CHICKEN UDON

• Tomato: Fresh tomatoes add a subtle sweetness and acidity to the broth. They break down slightly while cooking, infusing the soup with a hint of freshness.
• Onion: Sliced onions provide a mild, slightly sweet flavour that becomes wonderfully tender as they cook, adding depth to the dish. I've used white onions but feel free to use red too.
• Ginger: Minced ginger brings a warm, spicy note, enhancing the overall aroma of the dish. It also aids in digestion and adds a zing of freshness.
• Garlic: Minced garlic provides a deep, robust flavour, a fundamental element in many Asian cuisines. It brings a savoury, slightly pungent taste to the dish.
• Teriyaki Sauce: A key component, teriyaki sauce provides the dish with its signature sweet and salty flavour. It's made from soy sauce, mirin (rice wine), and sugar.
• Sesame Oil: This fragrant oil adds a rich, nutty flavour and aroma to the dish. It's a common ingredient in Asian cooking and provides depth to the overall taste.
• Fish Sauce: Fish sauce lends a deep umami flavour, enhancing the savouriness of the broth. It's made from fermented fish and salt, providing a complex, salty depth to the soup.
• Sugar: A touch of sugar balances out the savoury and salty flavours, creating a harmonious taste profile.
• Vegetable or Chicken Stock Cube: These cubes dissolve in water, creating a flavourful base for the soup. They're concentrated sources of savoury taste, enhancing the overall richness of the broth.
• Cornstarch: Cornstarch acts as a thickening agent, giving the soup a glossy, velvety texture. When mixed with water, it forms a slurry that thickens the broth, making it more hearty.
• Chicken Breast: Poached and shredded, chicken breast provides lean, tender protein. It absorbs the flavours of the broth, making each bite succulent and delicious.
• Eggs: Whisked eggs add silkiness and richness to the soup. When poured into the simmering broth, they create delicate, silky ribbons, enhancing the overall texture.
• Udon Noodles: Thick, chewy udon noodles provide a substantial, satisfying element to the dish. They absorb the flavours of the broth, offering a delightful contrast in texture.
• Spring Onion: Finely chopped spring onions add a fresh, mildly spicy crunch. They serve as a vibrant garnish, enhancing the visual appeal while adding a burst of flavour.
• Chilli Oil: Chilli oil, often infused with aromatic spices, adds a subtle heat and depth to the soup. It's a condiment commonly used in Asian cuisine, providing a spicy, fragrant kick.

Each ingredient plays a vital role in creating the harmonious balance of sweet, salty, savoury, and spicy flavours in this Teriyaki Chicken Udon recipe, resulting in a bowl of soul-warming delight. However, if you don't have certain ingredients, see below for substitutions.

INGREDIENT SUBSTITUTIONS

• Tomato: Substitute with canned diced tomatoes for a convenient alternative. Use red bell peppers for a sweet, colourful replacement.
• Onion: Swap with shallots for a milder, sweeter flavour. Red onions can add a touch of colour and a slightly sharper taste.
• Ginger: Ground ginger can be used if fresh ginger isn't available. Use half the amount, as ground ginger is more concentrated.
• Garlic: Garlic powder can be substituted. Use ¼ teaspoon for each clove of fresh garlic.
• Teriyaki Sauce: If you don't have teriyaki sauce, feel free to just use light soy sauce.
• Sesame Oil: Replace with peanut oil for a similar nutty flavour. Use a neutral oil like vegetable or canola oil if you prefer a milder taste.
• Fish Sauce: Substitute with soy sauce, salt, for a vegetarian alternative. Coconut aminos can be used for a fish-free, soy-free option.
• Sugar: Honey or maple syrup can be used as natural sweeteners. Or, brown sugar adds a slightly caramel-like flavour.
• Vegetable or Chicken Stock Cube: Replace with homemade or store-bought vegetable or chicken broth. Adjust the seasoning as needed.
• Cornstarch: Arrowroot powder or tapioca starch can be used in a 1:1 ratio as substitutes.
• Chicken Breast: Firm tofu or tempeh can be used for a vegetarian version. Marinate them in teriyaki sauce for flavour. Cooked, shredded chicken thigh provides a juicier, more flavourful alternative to breast meat. Or you could use beef, pork, or any kind of meat you like.
• Eggs: Skip the eggs for a vegan version or replace with tofu cubes.
• Udon Noodles: Soba noodles can be a healthier option. Rice noodles work well for a lighter alternative.
• Spring Onion: Chives can add a similar mild onion flavour. Coriander or parsley can provide a fresh, herby garnish.
• Chilli Oil: Sriracha sauce or crushed red pepper flakes can add heat and flavour. A splash of hot sauce like Tabasco can bring spice without the oil content.

CHICKEN TERIYAKI UDON VARIATIONS

• VEGAN - to make this dish vegan, I'd recommend subbing out the chicken for some tofu pieces. Simply air fry them and then add them to your soup. Or you could use silken tofu and just add them into your bowl and they'll heat through. Remove the egg and use vegan stock instead of chicken.
• MORE VEGGIES - I love veggies in a noodle soup, so, if you fancy removing the chicken and adding in more veggies, I'd recommend using pak choi, tender stem broccoli, edamame beans, mushrooms, and red peppers.
• CHICKEN ALTERNATIVE - If you don't fancy chicken but want a different meat, I'd highly recommend frying some pork or beef mince in a pan with a drizzle of oil. Fry until crispy and then remove and set aside. Make the rest of your soup, then at the end, when you're plating up, add on your crispy mince meat and enjoy!

HOW TO MAKE TERIYAKI CHICKEN UDON: STEP BY STEP

STEP 1: CHICKEN

• Place your chicken breast in a pan of boiling water. Leave to simmer for 20 minutes and then remove and set aside. 

STEP 2: BROTH

• Meanwhile, place another saucepan on medium heat, drizzle with a bit of oil and add in your chopped tomatoes, onion, ginger, and garlic. Give everything a good mix and fry for 3 minutes. 

• Add in your teriyaki sauce, sesame oil, fish sauce, sugar, and vegetable stock with water. Simmer for 5 minutes and then in a small bowl, combine your cornstarch with 1 tablespoon of warm water. Give it a good mix and then pour it into your soup. It should thicken up the soup slightly giving it a glossy look. Leave to simmer while you shred your chicken. 

STEP 3: ASSEMBLY

• Get your poached chicken and shred it using a couple of forks. Once shredded, add to your teriyaki soup. 
• Get your whisked eggs and pour them into your soup. Give everything a mix, taste, and adjust to your liking. 
• Prepare your udon noodles according to package instructions. 

• Place your udon noodles at the base of your bowl and top with the chicken teriyaki soup. Garnish with spring onions and chilli oil, enjoy!

CHICKEN TERIYAKI UDON NOODLES LEFTOVERS

If you're lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. The flavours tend to deepen, making it even tastier the next day. Just reheat gently on the stove or in the microwave for a few minutes.

CHICKEN TERIYAKI UDON NOODLE SOUP FAQS

YOU MIGHT ALSO LIKE...