Chicken Udon Mushroom Asparagus Stir-Fry

Thick udon noodles, seared chicken, browned mushrooms, and crisp asparagus meet a ginger-soy sauce in a fast supper for four.

35 min

4 servings

Glossy thick udon noodles with browned chicken, mushrooms, carrot matchsticks, and green asparagus in a bowl.

Ingredients

1 lb boneless skinless chicken thighs, cut into thin strips

8 oz cremini mushrooms, sliced 1/4 inch thick

8 oz asparagus, trimmed and cut into 2-inch pieces

2 medium carrots, cut into thin matchsticks

3 tbsp low-sodium soy sauce

2 tbsp water

1 tbsp rice vinegar

2 tsp granulated sugar

1 tbsp finely grated fresh ginger

2 garlic cloves, minced

1 tsp toasted sesame oil

2 tbsp neutral oil, divided

Equipment

Wok or 12-inch skillet · Sauce bowl · Pot · Colander · Instant-read thermometer

Keep mushrooms dry

Let their released liquid evaporate before adding asparagus. If the pan is crowded, brown mushrooms in two batches.

Prepare before heating

01. Cut chicken into thin strips; slice mushrooms, trim asparagus into 2-inch pieces, and cut carrots into matchsticks. Keep raw chicken separate from vegetables.

02. Whisk soy sauce, water, rice vinegar, sugar, ginger, garlic, and sesame oil until sugar dissolves. Keep the sauce beside the stove.

03. Loosen 24 oz fresh udon in boiling water for 1 minute. For 24 oz frozen udon, boil 2 minutes or per package; drain thoroughly so water cannot dilute the sauce.

Sear and stir-fry

04. Sear chicken in 1 tbsp neutral oil over medium-high heat for 5-6 minutes to 165 F; transfer to a clean plate. Use two batches if needed to keep a single layer.

05. Add remaining 1 tbsp oil and mushrooms; brown 4 minutes uncovered until released liquid evaporates. Let the pan dry before adding the next vegetables.

06. Add carrots and asparagus and toss 3 minutes, stopping while asparagus stays bright green and crisp in the center.

Bring it together

07. Return chicken with its juices and drained noodles. Pour stirred sauce around the pan edge and toss 2 minutes until everything is hot and glossy.

08. Turn off heat and divide among four warmed bowls immediately. Prolonged holding softens the asparagus and noodles.