Soy Butter Chicken Udon Noodles

Soy Butter Chicken Udon Noodles

Soy Butter Chicken Udon

The Lowdown:

If you haven't had soy butter noodles, you're definitely missing out.

Pretty much everything slathered in soy butter tastes amazing, and our Soy Butter Chicken Udon Noodles is one of them. It's our new favourite because it is SO tasty and you only need basic ingredients you can easily find in your pantry to make it! We've also got a Soy Butter Pasta with Mushrooms recipe that's as delicious.

This is one stir fry noodle dish that comes together quickly but with an addictive taste that leaves your tongue coming back for more after each bite. It's rich and buttery (well, obviously), but when paired with that umami from the soy, you get an explosion of flavour in your mouth.

You can add pretty much anything you want but we went with juicy boneless chicken thighs and leek (for that extra caramelized sweetness).

Notes: We love using frozen sanuki udon for yaki udon (stir fry style) dishes like this one. It's got the most wonderful QQ chewy texture, once you try it there's no going back! It's also not gonna stick as you stir fry unlike its Inaniwa counterpart (the dried udon you see in the Japanese grocers).

Soy Butter Chicken Udon


(Serves two)

1 block of frozen udon noodles (approximately 300g)

2 boneless chicken thighs, roughly chopped

1 tbsp light soy sauce

1 Chinese leek

3 cloves of garlic, roughly chopped

3 tbsp unsalted butter

2 tbsp light soy sauce

2 tbsp mirin

1 tsp dashi powder


    1. Cut the chicken up into cubes and marinate with the 1 tbsp of light soy sauce for 15 mins.
    2. Boil some water to cook the frozen udon noodles.
    3. Once done, take the cooked udon noodles out and set aside for later.
    4. You may wish to drizzle with some sesame oil to keep the noodles from sticking.
    5. Add the marinated chicken to a heated pan with some oil and stir fry for 2-3 mins till semi-cooked.
    6. Add in the leek and sauté till the leek softens and starts to look golden brown (this is when you get maximum sweetness - almost caramelized).
    7. Add the chopped garlic to the pan and stir fry till golden and fragrant.
    8. Throw in the butter, light soy sauce, mirin, and dashi powder.
    9. Mix together and let it simmer 1 min.
    10. Add the cooked udon noodles to the pan.
    11. Toss for a couple of minutes till the sauce nicely clings to the udon noodles.
    12. Plate up and enjoy!

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