Creamy Chicken Udon Noodle Bowl

Why I Love This Recipe

I love how this dish combines hearty noodles, creamy broth, and tender chicken all in one bowl. The coconut curry base is smooth and savory, while the perfectly jammy eggs add richness. It feels like a restaurant-quality meal, but it’s easy enough to make on a weeknight. The layers of flavor—from seared chicken to spicy chili oil—make every bite taste special. And honestly, it just looks beautiful in the bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large eggs

• boneless, skinless chicken thighs, cut into 1-inch pieces

• cooking oil (like vegetable or canola)

• sesame oil

• soy sauce

• full-fat coconut milk

• chicken broth

• yellow curry paste (or turmeric, ginger powder, garlic powder)

• sugar (optional)

• salt and freshly ground black pepper

• fresh udon noodles

• green onions, thinly sliced

• red chili, thinly sliced (optional)

• black sesame seeds

• chili oil

Directions

1. I start by making the jammy eggs: I bring a pot of water to a rolling boil, then gently lower the eggs in and cook them for exactly 6 minutes and 30 seconds. After that, I transfer them straight into an ice bath to stop the cooking. Once cooled, I peel them under cold water and set them aside.

2. I pat the chicken dry and toss it in a bowl with sesame oil, soy sauce, salt, and pepper.

3. I heat cooking oil in a large pot or Dutch oven over medium-high heat, then sear the chicken pieces in a single layer for 3–4 minutes per side until golden and cooked through. I remove them and set them aside.

4. In the same pot, I add the coconut milk, chicken broth, curry paste (or spice blend), soy sauce, and sugar. I whisk everything together and let it simmer gently for 5–7 minutes on low heat. I taste and adjust with salt and pepper as needed.

5. While the broth simmers, I cook the fresh udon noodles according to the package instructions (usually 2–3 minutes), then drain them.

6. I return the seared chicken to the broth to warm through for a couple of minutes.

7. I divide the noodles into two bowls, ladle the creamy broth and chicken on top, and add the halved jammy eggs.

8. Finally, I garnish with green onions, chili slices, sesame seeds, and a drizzle of chili oil for heat and flavor.

Servings and Timing

This recipe serves 2 generous bowls.

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Vegetarian version: I swap the chicken for tofu and use vegetable broth instead of chicken broth.

• Spice it up: I add more chili oil or even a spoonful of red curry paste for extra heat.

• Noodle swap: I’ve used ramen or soba noodles when I don’t have udon, and it still turns out great.

• Add greens: I toss in spinach or bok choy during the last minute of broth simmering for extra color and nutrients.

• Creamier texture: I sometimes stir in a splash of heavy cream for an even richer broth.

Storage/Reheating

This dish is best eaten fresh, but if I have leftovers, I store the broth and noodles separately to keep the noodles from getting too soft. I refrigerate them in airtight containers for up to 2 days. To reheat, I warm the broth gently on the stove and pour it over freshly heated noodles. I don’t recommend microwaving the eggs—they’re better fresh.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can substitute chicken breast, but I find thighs stay juicier and more flavorful in this recipe.

What if I can’t find curry paste?

I use a blend of turmeric, ginger powder, and garlic powder if I don’t have curry paste—it still gives that warm, earthy flavor.

Can I make this dish ahead of time?

I can prep the broth and chicken in advance, but I recommend cooking the noodles and eggs fresh for the best texture.

Is this dish spicy?

It has a mild heat from the curry and chili oil, but I can control the spice level easily by adjusting the amount of chili added.

Can I freeze it?

I don’t recommend freezing the full dish, but I can freeze the broth and chicken together. I just cook fresh noodles and eggs when I’m ready to eat.

Conclusion

This Creamy Chicken Udon Noodle Bowl is a warm, flavorful, and comforting dish that always hits the spot. From the silky curry broth to the juicy chicken and perfect jammy eggs, it’s a bowl that feels like a treat but comes together easily. Whether I’m making it for myself or sharing it, it’s always a delicious and satisfying meal.

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