Savory Miso Chicken Udon Noodles

A comforting Japanese-inspired skillet dish featuring thick udon noodles and tender chicken simmered in a rich, savory miso soup base with crisp cabbage.

Ingredients

• 2 blocks udon noodles
• 300 g chicken thigh meat
• 200 g cabbage
• 2 tbsp miso paste
• 1 tbsp sugar
• 1 tbsp soy sauce
• 250 ml water
• 2 stalks green onions
• 1 tbsp cooking oil

Instructions

1. 1Prepare the Miso Soup Base

   

   Add miso paste into a white bowl using a spoon.

   Tip: Ensure the bowl is clean and dry before adding ingredients.
2. 2Add Soy Sauce and Sugar

   

   Pour soy sauce from a measuring cup into the bowl containing the miso paste and sugar.

   Tip: Pour slowly to avoid splashing.
3. 3Mix the Soup Base

   

   Add water to the bowl and stir all the ingredients together with a spoon to form a smooth miso soup base.

   Tip: Mix thoroughly until the miso paste is completely dissolved.
4. 4Pan-Fry Chicken

   

   Place raw chicken thigh meat pieces into a dark pan and pan-fry them.

   Tip: Cook until the meat color turns white.
5. 5Add Cabbage

   

   Add chopped cabbage leaves into the pan over the chicken pieces and stir to combine.

   Tip: Chop the cabbage into bite-sized pieces for even cooking.
6. 6Pour Miso Soup Base

   

   Pour the prepared miso soup liquid from the bowl over the chicken and cabbage in the pan.

   Tip: Ensure the liquid covers the ingredients evenly.
7. 7Add the udon noodles

   

   Place the udon noodle blocks directly into the pan over the chopped cabbage and chicken. Ensure they sit nicely in the miso soup base to absorb the flavors as they cook.

   Tip: If using frozen udon, there is no need to thaw them beforehand; they will soften perfectly as they steam in the pan.
8. 8Cover and simmer

   

   Place a glass lid over the pan to trap the steam and heat. Allow the mixture to simmer for 3 minutes, which cooks the cabbage and perfectly softens the udon noodles.

   Tip: Using a glass lid allows you to easily monitor the bubbling liquid without releasing any of the heat.
9. 9Mix everything together

   

   Remove the lid once the time is up. Use chopsticks and a spatula to gently toss the udon, chicken, and cabbage together until the noodles are fully loosened and evenly coated in the rich miso sauce.

   Tip: Be gentle when tossing the udon to prevent the thick noodles from breaking apart in the pan.
10. 10Garnish with green onions

    

    Sprinkle a generous handful of freshly chopped green onions over the cooked udon noodles. Give the dish one final gentle mix to incorporate the fresh onion flavor before turning off the heat and serving.

    Tip: Save a small pinch of the green onions to sprinkle over individual bowls for a fresh, vibrant presentation.

Storage & Reheating

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Frequently Asked Questions