Miso Chicken Udon with Snap Peas
Chewy udon, tender chicken, and crisp snap peas come together in a glossy miso skillet sauce.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (201 reviews)
INSPIRED BY
This original noodle skillet brings together the savory depth of miso, the springy texture of udon, and the snap of fresh peas.
Story
Casey keeps a pack of udon nearby for evenings when everyone wants something cozy but nobody wants a long recipe. Miso gives the sauce depth in a single whisk, and snap peas bring a clean crunch to the chewy noodles. Serve it in big bowls and let the steam do the inviting.
By Casey
Ingredients
- 12 ounces vacuum-packed udon noodles
- 1 pound boneless skinless chicken thighs, thinly sliced
- 1 tablespoon neutral oil
- 8 ounces snap peas, trimmed
- 3 scallions, sliced
- 2 garlic cloves, minced
- 1 tablespoon white miso
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 cup noodle cooking water
- 1 tablespoon sesame seeds
Instructions
- Cook the udon according to the package directions until just tender. Reserve 1/2 cup cooking water, drain the noodles, and rinse briefly.
- Whisk the miso, soy sauce, rice vinegar, sesame oil, and 1/4 cup noodle water in a small bowl until smooth.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in one layer and cook for 5 minutes, turning once, until browned and cooked through.
- Add the snap peas and garlic, then stir-fry for 3 minutes until the peas are bright green and crisp-tender.
- Add the udon and miso sauce, tossing for 2 to 3 minutes until the noodles are glossy. Add more noodle water a tablespoon at a time if needed.
- Divide among bowls and finish with the scallions and sesame seeds.
Chef Tips
- Slice the chicken thinly across the grain for faster cooking.
- Rinse packaged udon briefly so the strands separate without losing their chew.
- Do not boil the miso sauce hard or it can taste flat.
- Swap broccoli florets for snap peas when needed.
Cook's Notes
- **Chicken:** Slice thinly across the grain for tender pieces.
- **Udon:** Reserve noodle water before draining so the sauce stays silky.
- **Miso:** Keep the sauce at a gentle simmer to preserve its flavor.
- **Vegetables:** Snap peas should stay bright and crisp-tender.