Chicken Udon Noodle Stir Fry-The Little Shop of Olive Oils

Chicken Udon Noodle Stir Fry


  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 2 large chicken breasts, thinly sliced
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, julienned
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup Honey Ginger White Balsamic Vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Franklin Raw Honey (optional, for sweetness)
  • 2 packages of udon noodles, precooked or fresh
  • Fresh cilantro, chopped (for garnish)


  • In a large skillet or wok, heat the EVOO over medium-high heat.
  • Season the chicken slices with salt and pepper, then add to the skillet. Stir-fry until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add a little more EVOO if needed. Sauté the minced garlic until fragrant, about 30 seconds.
  • Add the carrot, bell pepper, and asparagus to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  • In a small bowl, whisk together the balsamic vinegar, soy sauce, and honey if using.
  • Add the precooked udon noodles to the skillet with the vegetables and toss to combine. Pour the balsamic-soy sauce mixture over the noodles and vegetables, stirring to coat everything evenly.
  • Return the cooked chicken to the skillet and toss with the noodles and vegetables until everything is heated through.
  • Garnish with chopped fresh cilantro before serving.
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