Chicken and Chickpea Udon Noodle Bowl: Hearty Homemade Comfort
This Chicken and Chickpea Udon Noodle Bowl is the answer to your craving for a warm and satisfying noodle dish. With a medley of colorful veggies and a flavorful sauce drizzled over the noodles, it’s sure to brighten up any mealtime.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This Chicken and Chickpea Udon Noodle Bowl offers a comforting and flavorful variation on the classic Japanese noodle dish. It combines juicy chicken, tender chickpeas, and springy udon noodles, making it a complete and satisfying meal.
The beauty of this recipe lies in its simplicity. It comes together quickly, making it ideal for busy weeknights. This delicious and versatile option is sure to become a family favorite.
Ingredients
Udon Noodles: This recipe can use fresh or dried udon noodles. Choose thicker udon noodles for a more satisfying experience, as they hold the sauce better and create a heartier mouthfeel.
Sauce Ingredients: The flavorful sauce brings all the elements together. Use low-sodium soy sauce to control the dish’s overall saltiness. Toasted sesame oil adds a depth of nutty flavor. Shallot offers a subtle onion flavor, and red chili brings a touch of heat.
Chicken: You can use leftover shredded chicken from another dish. Alternatively, cook boneless, skinless chicken breasts or thighs. Marinate the shredded chicken in a mixture of soy sauce and cornstarch, which infuses it with savory umami goodness.
Chickpeas and Vegetable Mix: Canned chickpeas offer a convenient and time-saving option. However, dried chickpeas can be soaked and cooked for a more budget-friendly approach. Experiment with your favorite vegetables! This recipe is a great base for broccoli florets, snap peas, bell peppers, carrots, or any combination you enjoy.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, combine shredded chicken with soy sauce and cornstarch. Marinate for at least 15 minutes.
Step 2: In a small bowl, whisk together soy sauce, lemon juice, sugar, sesame oil, shallots, and red chili.
Step 3: Heat oil and add the chickpeas. Cook for a few minutes. Add ginger, garlic powder, salt, and pepper. Add the vegetables and stir-fry for another 3-4 minutes, until tender-crisp.
Step 4: In the same pan, heat a drizzle of oil over medium heat. Briefly cook the marinated chicken until it browns slightly – about 1-2 minutes.
Step 5: Divide cooked udon noodles among two individual serving bowls. Drizzle each bowl generously with the prepared sauce. Top the noodles with the cooked chicken, chickpea vegetable mixture, and an egg. Garnish with chopped scallions and toasted sesame seeds.
Expert Tips
- Cook udon noodles according to package instructions but aim for a slightly al dente texture to prevent them from becoming mushy.
- Allow the cooked chicken to marinate in the soy sauce and cornstarch mixture for at least 15-20 minutes before sauteing. This ensures the chicken absorbs the flavors and becomes tender.
- Adjust the spice level in the sauce as preferred. Start with a small amount of red chilies and taste the sauce before adding more.
Storage Tips
Assembled udon noodle bowls can be stored for a few hours and are great for packed lunches. If you are meal-prepping, storing individual components in the refrigerator is best.
Store each element, such as cooked noodles, sauteed veggies and chicken, and sauce, in airtight containers for 3-4 days. When ready to eat, reheat the noodles, veggies, and chicken, and assemble the bowl just before serving.
Recipe FAQs
Absolutely! Feel free to customize the vegetable mix based on your preferences or what you have on hand. You can add or substitute vegetables like mushrooms, snow peas, zucchini, or spinach to suit your taste.
Yes, frozen vegetables work well in this recipe. Simply add them to the pan with the chickpeas and cook until heated through. Frozen vegetables may release some moisture, so adjust the consistency of your sauce accordingly.
Yes, frozen vegetables work well in this recipe. They may release some moisture, so adjust the cooking time accordingly.
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to a week. Simply whisk together the ingredients and transfer the sauce to a sealed container until ready to use. Give it a good stir before adding it to the dish.
Yes, you can substitute udon noodles with other types, such as soba noodles, rice noodles, or even spaghetti. However, different noodles may slightly alter the texture and flavor.
More Power Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
- Craving something heartier? This Chicken Black Bean Burrito Bowl offers a satisfying blend of protein and Tex-Mex flavors.
- Take your instant ramen to the next level! This elevated ramen recipe combines easy ingredients with incredible flavor. Quick, satisfying, and packed with all the cozy vibes.
If you tried this Chicken and Chickpea Udon Noodle Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan or wok
Ingredients
For the Noodles:
- 8 oz udon noodles
- Water for boiling
For the Sauce:
- ¼ cup soy sauce
- ¼ cup lemon juice
- 2 tablespoons sesame oil
- 2 teaspoons sugar
- 1 shallot finely chopped
- 1 red chili finely chopped
For the Chicken:
- 2 cups cooked chicken shredded
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
For the Chickpeas and Vegetables:
- 1 15 oz can chickpeas drained and rinsed
- 1 tablespoon oil
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups assorted vegetables broccoli florets, snap peas, bell peppers, carrots
- ¼ cup scallions
For the Toppings (optional):
- 2 eggs fried or soft-boiled
- 1 tablespoon sesame seeds
Instructions
- Marinate the chicken: In a bowl, combine shredded chicken with soy sauce and cornstarch. Marinate for at least 15 minutes.
- Cook the udon noodles: Follow the package directions to cook the udon noodles in boiling water. Drain and rinse with cold water to prevent sticking. Set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, lemon juice, sugar, sesame oil, shallots, and red chili.
- Prepare the chickpeas and vegetables: Heat oil in a pan or wok over medium heat. Add the chickpeas and cook for a few minutes. Add ginger, garlic powder, salt, and pepper, and stir to coat.
- Toss vegetables: Add the chopped vegetables to the pan and stir-fry for another 3-4 minutes, until tender-crisp. Remove the chickpea and vegetable mixture from the pan and set aside.
- Toss the chicken: In the same pan, heat a drizzle of oil over medium heat. Briefly cook the marinated chicken until it browns slightly – about 1-2 minutes.
- Assemble the bowls: Divide cooked udon noodles among two individual serving bowls.
- Sauce and toppings: Drizzle each bowl generously with the prepared sauce. Top the noodles with the cooked chicken, chickpea vegetable mixture, and an egg. Garnish with chopped scallions and toasted sesame seeds.
Nutrition
