Spicy Chicken Udon Fried Rice recipe - ingredients, nutrition and when to eat it
This hearty bowl combines udon noodles and rice stir-fried in a spicy-sweet dakgalbi sauce, then topped with cheese.
This hearty bowl combines udon noodles and rice stir-fried in a spicy-sweet dakgalbi sauce, then topped with cheese. The chewy noodles and creamy melted cheese pair beautifully with the sauce, making it ideal for a filling winter dinner or weekend lunch.
Rice bowls · 25 minutes to cook
Nutrition (per 651g serving): 1005.5 kcal · protein 40.5g · carbohydrate 135g · fat 30.9g · sodium 1626.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the udon noodles thoroughly so they do not water down the sauce.
Tips: Slightly cooled rice separates more easily in the pan than freshly cooked hot rice.
Tips: After adding the cheese, cover the pan to melt it instead of stir-frying for too long so the noodles and rice do not clump together.
Tips: Make sure the chicken is cooked through to the center and no longer pink inside.
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Ingredients (1 serving)
- Boneless chicken thigh — 100 g
- Cooked udon noodles — 200 g
- Rice — 180 g
- Cheese — 30 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 Tbsp
- Gochujang (Korean chili paste) — 1.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Korean chili powder — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 30 ml
- Sesame seeds — 1 tsp