Stir Fried Chicken, Mushrooms, Snow Peas, and Udon Noodles

It is easy for me think of new American or Italian-style dishes to have for dinner because I can just do riffs of things I know. For Asian dishes, I have to put on my creative thinking cap. K and I wanted a new dish to make with udon noodles besides soup. We had bought the frozen ones as recommended by Monica of Playing with Flour which means that we have a stockpile of them to use. This was a combined effort from K and me, and I think it was very successful! The sauce gets absorbed into the noodles perfectly, and K said it is a lot easier to stir fry the udon noodles than rice noodles.

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If you don’t have udon noodles, you could get away with other noodles, or even try pasta. Definitely cook the pasta al dente to match the chewiness of the udon noodles, though. I love that texture! It may not be what I grew up with, but I have learned to like it as a pasta alternative.

On a side note, this was the dish that finally put me over the edge for mushrooms. We used shiitake and crimini since the shiitake were on sale. I was so done with mushrooms that week, so I need a break. At least there are many other veggies to enjoy in the meantime! For the snow peas, I recommend looking at Trader Joe’s (if you have one nearby). We were able to get nice ones for a decent price. Most of the grocery stores either overcharged or just had sugar snap peas instead.

Directions for Stir Fried Chicken, Mushrooms, Snow Peas, and Udon Noodles

  • 2 cups mushrooms, sliced
  • 2-3 cups snow peas
  • 1.5 pounds chicken (breast or thigh), cut into bite-sized pieces
  • 3-4 servings of udon noodles
  • 3 green onions, chopped
  • ½ teaspoon minced ginger
  • Oil
  • Soy sauce (About 3-4 Tablespoons)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • 1.5 teaspoons cornstarch dissolved in a Tablespoon or so of water
  • ½ teaspoon sesame oil

Marinate the chicken for at least 30 minutes (preferably a few hours, but it is ok if you forgot) in 2 Tablespoons soy sauce, the rice wine vinegar, sugar, garlic powder, cornstarch, and sesame oil.

In a wok or saute pan, begin sautéing the mushrooms in some oil.

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Meanwhile, partially cook the udon noodles (for about 3 minutes in boiling water) and fully cook the snow peas (but leave them slightly crisp).

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When the mushrooms are ready, remove them from the wok. Add most of the green onions and all of the ginger to the wok, adding more oil as necessary.

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After a minute, stir in the chicken. Stir fry until the chicken is fully cooked.

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Add the snow peas, udon noodles, and a bit of soy sauce.

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Then, add the mushrooms and remaining green onions.

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Continue stirring and cooking until everything is well combined and any liquid has been absorbed into the noodles.

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Directions for Stir Fried Chicken, Mushrooms, Snow Peas, and Udon Noodles (without pictures)

  • 2 cups mushrooms, sliced
  • 2-3 cups snow peas
  • 1.5 pounds chicken (breast or thigh), cut into bite-sized pieces
  • 3-4 servings of udon noodles
  • 3 green onions, chopped
  • ½ teaspoon minced ginger
  • Oil
  • Soy sauce (About 3-4 Tablespoons)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • 1.5 teaspoons cornstarch dissolved in a Tablespoon or so of water
  • ½ teaspoon sesame oil

Marinate the chicken for at least 30 minutes (preferably a few hours, but it is ok if you forgot) in 2 Tablespoons soy sauce, the rice wine vinegar, sugar, garlic powder, cornstarch, and sesame oil.

In a wok or saute pan, begin sautéing the mushrooms in some oil. Meanwhile, partially cook the udon noodles (for about 3 minutes in boiling water) and fully cook the snow peas (but leave them slightly crisp).

When the mushrooms are ready, remove them from the wok. Add most of the green onions and all of the ginger to the wok, adding more oil as necessary. After a minute, stir in the chicken. Stir fry until the chicken is fully cooked. Add the snow peas, udon noodles, and a bit of soy sauce. Then, add the mushrooms and remaining green onions. Continue stirring and cooking until everything is well combined and any liquid has been absorbed into the noodles.

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8 thoughts on “Stir Fried Chicken, Mushrooms, Snow Peas, and Udon Noodles

  1. Thanks for the shout-out; I feel so useful! : ) I will totally be making this soon! I’ve never used the frozen udon for stir-fry! Interesting that it’s easier than rice noodle – I assumed I’d have to use a ton of oil and the udon would be a gloppy mess to stir-fry. I love chicken thighs and maybe I’d go with some chinese broccoli or green beans.

    I was off mushrooms (and broccoli) for a while – just ate too much of it. Luckily, I’m back on them now and love broccoli again. Thanks for all these savory ideas. You know…thanks to you, I now elevated my rice vinegar to kitchen status instead of the pantry! : )

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