How to Make Chicken Udon Noodles (Traditional & Healthy Version)
Chicken Udon Noodles is a popular lunch dish in Malaysia, blending Japanese udon with local flavors. While udon originated from Japan, Malaysians have adapted it with multicultural influences, creating a unique fusion using fresh chicken, local vegetables, and aromatic ingredients like daun limau purut (kaffir lime leaves) and serai (lemongrass). The broth is clear, light, and delicately seasoned with soy sauce and a hint of chilies, making it both comforting and nutritious. This dish reflects Malaysia’s multicultural cuisine, combining Chinese, Malay, and Japanese culinary traditions. Served hot, Chicken Udon Noodles is loved for its chewy noodles, tender chicken, and fresh herbs. It's a great lunch choice, especially for health-conscious eaters, as it uses lean chicken breast and plenty of fiber-rich vegetables, providing a balanced meal. The adaptability of this dish makes it suitable for various dietary needs, and its aromatic profile is perfect for those who appreciate Malaysian flavors.
Ingredients
- 200g Udon noodles (fresh or dried, gluten-based)
- 150g Chicken breast (diced, ayam)
- 3 cups Low-sodium chicken stock (homemade preferred)
- 2 leaves Daun limau purut (kaffir lime leaves) (torn)
- 1 stalk Serai (lemongrass) (bruised)
- 1 medium Carrot (julienned)
- 100g Baby bok choy (halved)
- 2 stalks Spring onion (chopped)
- 2 tbsp Light soy sauce (naturally brewed)
- 1 tbsp Chili slices (optional, cili merah)
- 1 leaf Pandan leaf (tied in a knot)
Step-by-step instructions
Step 1 · Prepare all ingredients: dice chicken breast
Prepare all ingredients: dice chicken breast, julienne carrot, halve bok choy, chop spring onion, and bruise lemongrass. Tear kaffir lime leaves and tie pandan leaf.
Step 2 · In a pot
In a pot, add chicken stock, lemongrass, pandan leaf, and kaffir lime leaves. Bring to a gentle boil.
Step 3 · Add diced chicken breast and simmer until cooked through
Add diced chicken breast and simmer until cooked through. Remove any scum for a clear broth.
Step 4 · Add carrots and bok choy
Add carrots and bok choy. Simmer for another 3 minutes until vegetables are just tender.
Step 5 · Season broth with light soy sauce
Season broth with light soy sauce. Adjust to taste. Add chili slices if desired for mild heat.
Step 6 · Cook udon noodles separately according to package instructions
Cook udon noodles separately according to package instructions. Drain and divide into bowls.
Step 7 · Pour hot broth
Pour hot broth, chicken, and vegetables over noodles. Garnish with chopped spring onion.
Why this recipe is healthy
This dish is a healthy choice because it uses lean chicken, minimal oil, and plenty of fresh vegetables, helping to maintain a low-calorie and nutrient-rich profile. The broth is light and free from heavy fats, making it perfect for calorie-conscious eaters. The inclusion of herbs like lemongrass and kaffir lime leaves adds natural flavor without extra sodium, supporting heart health and digestion.
A note on tradition
Chicken Udon Noodles has become a staple in urban Malaysian eateries, especially in cities where multicultural influences blend. While its roots are Japanese, local adaptations incorporate Malaysian herbs and cooking techniques. It’s commonly enjoyed as a light lunch in cafes and homes, reflecting Malaysia’s openness to global cuisines while celebrating local ingredients. Its popularity spikes during rainy days and cool mornings, offering comfort and warmth.