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This chicken udon recipe delivers restaurant-level comfort with weeknight ease. Chewy udon noodles with impossibly juicy poached chicken and tender-crisp snap peas swim in a savory ginger-kissed broth that tastes like it’s been simmering all day. Warm, deeply satisfying, and unapologetically slurp-worthy, this is cozy cooking at its most elegant.

“Great recipe! Did add an extra spoonful of miso and a splash of veggie broth to the broth mixture. I also added nigella seeds as a garnish.”

– Marya
Overhead photo of sliced, poached chicken and udon noodles with snap peas and ginger broth in a large bowl.

Update: This recipe was originally published in November 2017. I made updates to the article below to include more information about udon noodles with chicken. 

Hi, friends! If you’re looking for a dish that’s equal parts perfectly comforting, restaurant-level delicious, and weeknight easy, get ready to bust out your cozy sweaters and fuzzy slippers. Because this recipe for chicken and udon noodles feels like a luxurious hug in a bowl:

Table of Contents

About these chicken with udon noodles

Imagine: softly poached, perfectly tender chicken breasts nestled into a light, yet rich and velvety, ginger-kissed broth with thick, chewy udon noodles, crisp snap peas, and bright fresh herbs. But, wait, because that ain’t all. Generously drizzled with a slightly sweet, umami-rich honey miso sauce and artfully scattered with nutty sesame seeds, this chicken udon is the ultimate mash-up of slurp-able comfort and restaurant-style deliciousness.

Whether you serve this udon with chicken as a one-bowl meal on weekdays or at low-key dinner parties with customizable topping options, it’s truly a family-friendly, ultra-cozy meal that always shines.

Why you’ll love this recipe

  • Juicy Chicken. Gently poaching ensures the chicken breasts stay tender, moist, perfectly sliceable, and delicately flavored ideal—for topping chewy udon noodles.
  • Hearty and Brothy. Warming ginger, plus sweet miso, umami soy say, and a splash of bright vinegar create a savory, slightly sweet, and deeply comforting broth.
  • Slurp-able and Oh-So Satisfying. Thick chewy udon noodles meet tender chicken and crisp veggies in a silky broth for a delightful mix of textures in every bite
  • Easy To Make and Weeknight-Friendly. You can get this recipe for chicken with udon noodles ready and on the table in about 35 minutes with very little hands-on time.

If you love chewy Asian noodles as much as I do, try these recipes next: pork and udon noodles, soba noodle salmon and soba noodles with chicken next.

Action photo of ginger and miso flavored broth being poured over cooked udon noodles in a bowl.

Ingredients for udon noodle chicken

Here’s everything you’ll need to make this recipe for chicken with udon noodles:

  • Chicken Breasts. Boneless, skinless chicken breasts become ultra-tender when gently poached. Swap: Use boneless skinless thighs if you prefer richer dark meat
  • Chicken Stock. Use low-sodium broth so you can control the saltiness. Substitutes: Low-sodium chicken broth or veggie broth if you prefer a less rich mouthfeel.
  • White Miso. Also known as sweet miso or shiro miso, lends a restaurant‑style depth of funky, umami flavor and mild saltiness. You can miso it in the international aisle of most grocery stores. 
  • Udon Noodles. Classic thick Japanese noodles. I prefer the vacuum-packed variety, as they’re easiest to find, but use what you love. 
  • Sliced Fresh Ginger. Lends warmth and a subtle spicy brightness that makes the broth welcoming.
  • Scallions. The white parts build flavor in the broth, while the dark green tops finish the bowl with a fresh, oniony pop.
  • Snap Peas. Also known as sugar snap peas, are basically a cross between a snow pea and a garden pea. They lend tons of crunchy texture and a touch of sweet flavor
  • Kosher Salt and Ground Black Pepper. Enhance all the flavors.

Optional miso honey finishing sauce ingredients

While entirely optional, the finishing sauce takes this dish taste from delicious restaurant-level unforgettable.

  • Vegetable Oil. Provides mild richness.
  • Honey. For a touch of sweetness.
  • Rice Vinegar. Gives a gentle complex brightness. 
  • Soy Sauce. Lends a hint of umami saltiness. 
  • Sesame Oil. Adds a nutty, rich flavor. 

Recipe variations

  • Spicy Chicken and Udon Noodles: Add sliced red chiles and finish the bowl with chili crisp or sriracha sauce for heat.
  • Veggie Heavy Chicken Udon: Turn this into a vegetable-forward bowl by adding bok choy, mushrooms, broccoli, or carrots for color and texture.
  • Creamy Miso Udon: Before serving, stir in a splash of coconut mild for a richer, creamier dish.
  • Ginger‑Forward “Healing” Udon: Use a little more fresh ginger, add a touch of garlic, and stir in your favorite greens for a wholesome and soothing chicken udon soup.
  • Dashi‑Boost the Broth: Whisk a small amount of dash granules into the broth, but slightly reduce the soy sauce for a more traditional Japanese‑style chicken udon soup.
  • Short Cut Swap with Leftover Roast Chicken: Skip the poaching step and add shredded leftover roasted whole chicken or rotisserie chicken directly to the hot broth and noodles just at the end, just to warm it through.
Overhead photo of poached chicken with udon noodles and a miso-ginger broth in a large serving bowl with chopsticks.

Professional chef expert tips for perfect results

  • Lightly Pound Chicken. For perfectly even poaching, be sure to lightly pound out the chicken breast to an even thickness.
  • Gently Poach the Chicken. Poaching is a gentle cooking method, so aim for tiny bubbles—not a rolling boil. This ensures the chicken turns out juicy and tender.
  • Slice Against Grain. For the most tender bite, be sure to slice the chicken against the grain.
  • Season in Layers. When cooking, always season in layers. Meaning, season the poaching liquid and broth at the start, and continue to season as you cook. This ensures the dish is well seasoned from the inside out.
  • Cook Noodles to Al Dente. Udon noodles should be chewy and perfectly slurp able, never mushy or soft.
  • Finish With Sauce For Flavor. While optional, the miso honey sauce adds a ton of flavor, so I don’t recommend skipping it. But make sure you use a neutral flavored oil, like vegetable or canola, in the sauce. If you try to swap in a flavored oil, such as olive oil, it will overpower the other flavors and taste off.
  • Garnish Generously. Remember, you eat with your eyes first. A generous flurry of scallions, cilantro, sesame seeds, and red pepper chili flakes add freshness, flavor, texture, and aesthetic appeal. And, if you want to make spirals out of scallions (as shown), it’s quite easy. First cut off and discard the white part of the scallion. Then, cut the dark green part into 4-5’’ pieces, and slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use chicken breasts instead of thighs?

For sure. If you prefer richer dark meat, swap in boneless, skinless chicken thighs. Just note that it’ll take longer to poach through, so check for doneness later than stated in the recipe card.

Can I use rotisserie chicken?

Yes, absolutely! Rotisserie chicken is an excellent way to save time. Just make sure to remove and discard the skin before shredding the chicken. And then add the chicken when you add the udon noodles so the meat can warm through.

What’s the difference between udon and ramen noodles?

While udon and ramen are both staples in Japanese cuisine and made from wheat flour, their similarities end there. Udon noodles are thicker and chewier than ramen noodles, making them ideal for soaking up the ginger broth—without being mushy.

What type of miso to use in udon soup?

The star of this udon chicken soup is definitely the white miso. For those of you unfamiliar with miso, here’s a little 411:

Miso is a traditional Japanese ingredient produced from fermenting soybeans with salt (and sometimes with rice or barley).

There are a few different types of Miso – white, yellow, red, and black. Generally, the darker the color of the miso, the longer it has been fermented and the stronger it will taste.

This poached chicken with udon noodles recipe utilizes white miso, which is also called shiro miso. Shiro Miso is made with soybeans that have been fermented with rice. The actual color, much like its name, can range from white to light beige. It’s also the mildest variety, so it’s less salty with a sweeter flavor.

Do I have to use miso?

You never “have” to do anything you don’t want to do. However, the miso paste gives the broth a really delicious depth of flavor. You can approximate it by mixing tahini with honey, soy sauce, and fresh ginger. Or, if you do decide to completely omit it, I’d recommend leaning heavier on the other flavoring ingredients and being prepared to tweak to taste.

Can I make the broth ahead?

Yes, you absolutely can. You can make the broth and poach the chicken up to a day or two ahead, then store them in the fridge. When ready to enjoy, reheat gently and add the snap peas and fresh udon noodles just before serving for best texture.

Can I make this udon with chicken gluten-free?

You sure can. Just be sure to swap out the soy sauce for tamari and choose a gluten-free noodle that mimics udon’s thickness.

Serving chicken and udon noodles

  • Serve Hot and Garnish. Serve the chicken with udon noodles in a deep bowl and top with sliced green onions, scallions, and toasted sesame seeds before drizzling on the honey miso sauce for a simple, yet satisfying dinner.
  • Top with an Egg. Add a soft-boiled egg, jammy egg, or fried egg on top each bowl for extra richness.
  • Alongside Apps. Serve smaller bowls of chicken udon soup alongside your favorite Asian snacks, like spring rolls, spicy tuna, gyoza, or steamed dumplings for a cozy, restaurant-style meal.
  • Pair with a Salad. Serve alongside a refreshing Japanese cucumber salad or quick ginger-dressed greens for a little freshness and crunch.
  • Serve with Veggies. Pair with a bowl of steamed edamame, sautéed mushrooms, or stir-fried cabbage for a heartier meal.

Storing leftovers

  • Refrigerator Storage. Let the poached chicken udon soup cool to room temperature. And store the broth, chicken, and noodles in separate airtight containers if possible to maintain the best texture. Then store in the fridge for up to 3 to 4 days.
  • Freezing Instructions. Unfortunately, I don’t recommend freezing the dish as a whole. However, you can freeze just the broth and the chicken without the udon noodles. Allow the poached chicken and broth to cool completely and then store in freezer-safe containers in the freezer for up to 2 to 3 months.
  • Reheating Instructions. Warm the broth gently on the stove and add the chicken just to warm the meat through. And then either give the leftover udon noodles a quick dip in the hot broth or cook fresh udon noodles and combine everything in a bowl.
Close-up, angled photo of udon noodles and poached chicken with snap peas in a ginger broth.

Perfectly comforting and beautifully flavorful, this chicken with udon noodles delivers cozy satisfaction every single time. Between the tender, juicy poached chicken, thick and chewy udon noodles, silky-soothing broth, and an endless veggie selection, it’s everything you could want in an ultra-slurpable, customizable bowl.

I hope you give it a try, but don’t forget to come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More Asian chicken dinner recipes!

Overhead photo of poached chicken with udon noodles and a miso-ginger broth in a large serving bowl with chopsticks.

Chicken with Udon Noodles

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Print Recipe Pin Recipe
This chicken udon is one of those magical dishes that tastes far more luxurious than the effort it takes to make. Featuring silky udon noodles with impossibly juicy poached chicken and tender-crisp snap peas in a savory broth that tastes like it simmer all day, this is comfort food at its most irresistible. Beautifully warming, deeply satisfying, and perfectly slurp-worthy, this recipe is pure cozy magic.

Equipment

  • 1 Large Pot

Ingredients 

Chicken with Udon

Finishing Sauce (Optional)

  • 2 TBS Vegetable Oil (substitution: neutral flavored oil)
  • 1-2 TBS Water – to taste
  • 1 TBS Honey
  • 1 TBS Rice Vinegar
  • 2 tsp Reduced Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • Optional Garnishes: Fresh Cilantro, Sliced Red Chili Peppers (or Crushed Red Pepper Flakes), Sesame Seeds

Instructions

  • Poach the Chicken Breasts: To a large pot big enough to hold the chicken breasts in a single layer, add the stock, ¼ cup of miso, ginger, scallions, and 1 teaspoon of salt. Whisk well to fully combine.
    Place the pot on the stove over high heat and bring the mixture to a boil.
    Once boiling, add the chicken and immediately reduce the heat to maintain a gentle simmer (around medium low heat).
    Cover the pot and let the chicken poach, turning the chicken over half way through cooking, for a total of 15-20 minutes, or until the chicken is cooked through. (SEE NOTES)
  • Optional – While the Chicken is Poaching, Make the finishing sauce: In a small bowl, combine the remaining 1 tablespoon of miso with all the ingredients for the dressing and whisk until smooth. Taste and adjust for seasoning with salt and pepper.
  • Slightly Cool, Then Slice Poached Chicken: Use a large slotted spoon to remove the chicken from the pan, reserving the miso stock, and allow the chicken to rest before slicing crosswise into ½’’ pieces.
    After slicing, gently toss the sliced chicken with half of the finishing sauce from step 2.
  • Cook the Snap Peas: Return the miso stock to medium-high heat and add the snow peas to the pot.
    Cook for 2-3 minutes, or until they're tender-crisp.
    Use a slotted spoon to remove the peas to a serving bowl and immediately season them with salt.
    Next, Add the Udon Noodles: Add the udon to the pot and cook for 2-4 minutes, or until the udon noodles separate from each other.
    Use a slotted spoon to remove the noodles from the pot and transfer them to the serving bowl with the peas.
    Toss the noodles and peas together. Set aside.
    Then, Strain the Miso Stock through a fine-mesh sieve, discarding the solids. Set the miso soup broth aside.
  • Assemble Udon with Chicken: Divide noodles and snap peas among serving bowls.
    Then, ladle the strained miso stock over the noodles and place the sauced and sliced chicken over the top.
  • Serve Chicken and Udon Noodles: Garnish the chicken udon with cilantro, scallions, sliced chili peppers, and sesame seeds. Drizzle with remaining finishing sauce and enjoy immediately!

Notes

  • Chicken Cooking Time: The total amount of time the chicken takes to poach depends on the thickness of your chicken breast. For quicker cooking, lightly pound your chicken breasts to an even 1-inch thickness before poaching.
    • Substitution: You can use skinless, boneless chicken thighs instead; however, you will need to cook thighs for slightly longer. To test for doneness, insert a instant read thermometer into the thickest part of the breast. Chicken is done when it reaches an internal temperature of 165-degrees.
  • Miso: This recipe utilizes white miso paste, which I have also seen as labeled “sweet miso” or “shiro miso”. You should be able to find miso paste in the Asian, or ethnic isle of most major grocery stores.
  • Oil: Make sure you use a neutral flavored oil in the miso sauce. Vegetable, grapeseed, corn or canola oil are all fine. If you use a flavored, or scented oil such as olive oil, it will overpower the other ingredients.
  • Garnishes: I garnished my bowls with scallion curls, but thinly sliced scallions are wonderful too. If you want to go the extra mile, scallion curls are really easy to make. Simply cut the green part of the scallion into 4-5’’ pieces, then slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 693kcal    Carbohydrates: 91g    Protein: 49g    Fat: 16g    Saturated Fat: 2g    Polyunsaturated Fat: 6g    Monounsaturated Fat: 4g    Trans Fat: 0.1g    Cholesterol: 73mg    Sodium: 2207mg    Potassium: 752mg    Fiber: 8g    Sugar: 18g    Vitamin A: 512IU    Vitamin C: 27mg    Calcium: 43mg    Iron: 2mg
Course: entree, Soup
Cuisine: Asian

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