Chicken and Chickpea Udon Noodle Bowl: Hearty Homemade Comfort

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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.

Chicken and chickpea udon noodle bowl served with dipping sauce.

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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

Cooked chicken shredded and marinated in soy sauce.

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.

Veggies, chickpeas, and spices sauted in a frying pan.

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.

Marinated chicken sauted in a frying pan.

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

Can I customize the vegetables in this recipe?

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.

Can I use frozen vegetables?

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.

Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe. They may release some moisture, so adjust the cooking time accordingly.

Can I prepare the sauce in advance?

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.

Can I use other types of noodles instead of udon?

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.

Chicken and chickpea udon noodle bowl topped with a fried egg.

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