Creamy Chicken Udon (20 Minutes)

Who doesn’t love ONE POT DINNERS?

Team UDON, I am back with another DELICIOUS and easy udon recipe; this time, we will be making Creamy Chicken Udon.

The udon is coated in a creamy and umami miso white sauce that is super addicting and savory.

Best part is, this creamy chicken udon takes less than 25 minutes to make, plus it tastes fantastic the next day, which is perfect for meal-prepping. What are you waiting for?

You NEED to give this udon recipe a try! 

This Japanese-inspired Creamy Chicken Udon recipe is honestly super delicious and life-changing!

One of my favorite restaurants in LA, MARUGAME UDON, makes some of the best creamy fusion udon recipes.

After many attempts and playing around with different ingredients, this recipe is honestly so easy to make and super delicious!

If you love chicken alfredo, you will love my creamy chicken udon. The subtle miso flavor adds so much umami flavor to the creamy sauce. 

Creamy Chicken Udon is perfect for date nights since it is easy to make at home, delicious, and also affordable.

Each serving costs less than $6 to make, and you can customize it by adding a poached egg, or Ikura to spice up the udon.

I promise that even those that never tried Japanese-Italian fusion food before will fall in love with Creamy Chicken Udon. 

I prefer to use Frozen Udon when making Creamy Chicken Udon.

Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily.

You can easily find Frozen Udon in the Asian Freezer section near potstickers.

Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy.

If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.

Do you want more UDON recipes? Here are some of my go-to Udon recipes that you will LOVE! 

• Creamy Masago Udon (20 Minutes ONLY!)
• Kimchi Udon (20 Minutes ONLY!)
• Bacon Miso Udon (EXTRA Creamy!)
• Curry Beef Udon (20 Minute Dinner)

Ingredients 

• 2 Serving of Udon 
• 10 Shiitake Mushroom (sliced) 
• 2-3 boneless chicken thigh 
• Salt and Pepper 
• 2 tsp of Oregano 
• 1 tbsp of Garlic Powder 
• 1.5 tbsp of Garlic (minced) 
• 1 cup of Cream 
• 1 tbsp of Miso Paste 
• Green Onion 
• Seaweed Powder (optional) 

1. Pour hot water over frozen udon so udon can separate, drain and set aside.
2. Cut the chicken in bite-size pieces and season with salt and pepper, oregano, and garlic powder.  
3. In a hot pan, add in 1 tbsp of oil and add in the seasoned chicken. Saute the chicken for 3-4 minutes. 
4. Add in the sliced mushroom and minced garlic and saute together for another 2-3 minutes. 
5. Pour in cream, miso paste, mix well. 
6. Add in the udon and let it sit, and soak in all the sauce for 2-3 minutes. 
7. Optional, but HIGHLY recommended, add in 2 tbsp of butter right before serving. Garnish with some green onion, seaweeds & you are ready to serve!!

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5 from 1 vote

Creamy Chicken Udon

Who doesn’t love ONE POT DINNERS? Team UDON, I am back with another DELICIOUS and easy udon recipe; this time, we will be making Creamy Chicken Udon. The udon is coated in a creamy and umami miso white sauce that is super addicting and savory. The best part is, this creamy chicken udon takes less than 25 minutes to make, plus it tastes fantastic the next day, which is perfect for meal-prepping. What are you waiting for? You NEED to give this udon recipe a try!

Prep Time5 minutes mins

Active Time20 minutes mins

Total Time25 minutes mins

Course: Dinner, Main Course, Side Dish, Snack

Cuisine: American, Asian, Japanese

Keyword: Asian Food, Asian Noodles, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, dinner Ideas, Fusion Recipe, Japanese Food, Noodle, Noodles, One Pot Dinner, Udon Recipes

Yield: 2 People

Materials

• 2 Serving of Udon
• 10 Shiitake Mushroom sliced
• 2-3 boneless chicken thigh
• Salt and Pepper
• 2 tsp of Oregano
• 1 tbsp of Garlic Powder
• 1.5 tbsp of Garlic minced
• 1 cup of Cream
• 1 tbsp of Miso Paste
• Green Onion
• Seaweed Powder optional

Instructions

• Pour hot water over frozen udon so udon can separate, drain and set aside.
• Cut the chicken in bite-size pieces and season with salt and pepper, oregano, and garlic powder.
• In a hot pan, add in 1 tbsp of oil and add in the seasoned chicken. Saute the chicken for 3-4 minutes.
• Add in the sliced mushroom and minced garlic and saute together for another 2-3 minutes.
• Pour in cream, miso paste, mix well.
• Add in the udon and let it sit, and soak in all the sauce for 2-3 minutes.
• Optional, but HIGHLY recommended, add in 2 tbsp of butter right before serving. Garnish with some green onion, seaweeds & you are ready to serve!!

Notes

Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers. Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy. If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.