Jump to recipeMain Course · Chicken and Noodles

Chicken Udon Mushroom Asparagus Stir-Fry

A ginger-soy chicken udon stir-fry with browned mushrooms, sweet carrots, and asparagus that keeps its snap.

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

This stir-fry pairs springy thick udon with tender chicken and vegetables that cook at different speeds. A measured ginger-soy sauce adds gloss without leaving the noodles swimming in liquid.

Prepare everything first

Cut the carrots thinly so they soften within the asparagus's short cooking window. Keep the sauce mixed and noodles drained before the pan heats, because the final stir-fry moves quickly.

Choose thick precooked udon

Fresh precooked udon needs only a brief dip in boiling water to loosen its strands. Frozen udon replaces it at the same 24-ounce weight, but needs about two minutes from frozen or the package's timing; drain either option thoroughly.

Browned mushroom slices, carrot matchsticks, and bright asparagus stir-fry in an uncovered skillet. — Browned mushrooms meet carrots and bright asparagus before the noodles return.

Give the mushrooms time

Sear the chicken first and remove it once it reaches 165 F. Mushrooms then get direct contact with the hot pan; waiting for their liquid to evaporate prevents the asparagus from stewing.

Finish with a short toss

Carrots and asparagus need only a few minutes before the chicken and noodles return. Toss with the sauce just until glossy, then serve promptly so the asparagus keeps a firm center and the udon stays springy.

Thick udon noodles glisten beside seared chicken, a browned mushroom slice, and a bright green asparagus tip. — Thick glossy udon curls around seared chicken and crisp asparagus.

Chicken Udon Mushroom Asparagus Stir-Fry

4 servings

35 minutes total

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

Method

Prepare the vegetables
Slice the mushrooms, trim and cut the asparagus, and cut the carrots into thin matchsticks. Pat the chicken thighs dry and cut into thin strips; keep raw chicken separate from the prepared vegetables.
Look for: Vegetables are evenly cut; chicken surfaces are dry.
Mix the sauce
Whisk the soy sauce, water, rice vinegar, sugar, fresh ginger, garlic, and toasted sesame oil in a small bowl until the sugar dissolves. Set beside the stove before starting the stir-fry.
Look for: The sauce has no visible sugar grains.
Loosen the udon
Dip 24 oz fresh precooked udon noodles in boiling water for 1 minute, gently separate, and drain well. If using 24 oz frozen udon noodles instead, boil from frozen for 2 minutes, until loosened; follow package timing if longer. Shake off excess water.
Look for: Thick noodles separate without tearing and do not drip.
Sear the chicken
Heat a wok or large 12-inch skillet over medium-high heat. Add 1 tbsp neutral oil and sear the chicken in a single layer for 5-6 minutes, turning once, until browned and 165 F internally. Transfer to a clean plate; cook in two batches if crowded.
Look for: Chicken is browned and registers 165 F.
Brown the mushrooms
Add the remaining 1 tbsp neutral oil and the mushrooms to the hot pan. Cook 4 minutes, stirring only occasionally, until browned and released liquid evaporates; leave the pan uncovered so mushrooms fry rather than steam.
Look for: Mushrooms have golden edges and no puddle remains.
Stir-fry the crisp vegetables
Add the carrots and asparagus to the mushrooms and stir-fry for 3 minutes. Keep the heat medium-high and toss frequently; stop when asparagus is bright green and just tender with a firm center.
Look for: Asparagus stays bright green; carrots bend but retain a little crunch.
Coat and finish
Return the chicken and its juices to the pan with the drained udon noodles. Stir the sauce again, pour it around the hot pan edge, and toss for 2 minutes, just until steaming and evenly glossy; avoid simmering the asparagus.
Look for: Sauce coats the noodles with little liquid at the bottom.
Serve promptly
Turn off the heat and divide the chicken udon, mushrooms, carrots, and asparagus among four warmed bowls. Serve immediately while the noodles are springy and the vegetables retain their bite.
Look for: Noodles glisten and asparagus remains distinct and green.