A comforting bowl of chewy udon noodles, tender chicken, and savory broth. Easy to make, meal-prep friendly, and loaded with flavor.

Scale

2 boneless chicken thighs

2 servings of fresh or frozen udon noodles

4 cups chicken broth (low sodium)

1 tbsp soy sauce or tamari

1 tsp sesame oil

1 tsp grated ginger

1 tsp grated garlic

Chopped green onions for garnish

Optional toppings: soft-boiled egg, bok choy, mushrooms, chili oil

Slice chicken into thin strips. Heat sesame oil in a pot and stir-fry chicken until slightly golden (3-4 mins).

Add grated ginger and garlic. Stir for 30 seconds until fragrant.

Pour in the chicken broth and soy sauce. Let simmer for 5-7 minutes.

Drop in udon noodles and cook for another 5 minutes or until al dente.

Taste and adjust seasoning. Add toppings such as green onions, egg, or chili oil.

Serve hot in soup bowls, enjoy immediately.

Frozen udon noodles work best for chewy texture.

Store broth and noodles separately if prepping ahead.

Use low-sodium broth to better control saltiness.

Keywords: chicken udon, easy noodle bowl, Japanese comfort food, weeknight dinner