Sheet-Pan Udon Noodles with Chicken and Curried Onions
20 MIN
20 MIN

Sheet-Pan Udon Noodles with Chicken and Curried Onions


  • 2 large onions, thinly sliced
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp curry powder
  • 4 packages (200 g each) fresh udon noodles
  • 3 tbsp (45 ml) soy sauce
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups (255 g) cooked chicken, shredded
  • 1 small red onion, chopped
  • 8 radishes, thinly sliced
  • 1/4 cup (10 g) cilantro, finely chopped
  • 2 tbsp marinated ginger (for sushi), coarsely chopped (optional)


  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a non-stick or parchment paper-lined baking sheet, toss the onions with the oil and curry powder. Season with salt and pepper. Bake for 15 minutes or until the onions start to brown.
  3. Meanwhile, in a pot of salted boiling water, cook the noodles until tender, about 4 minutes. Drain.
  4. Add the noodles, soy sauce and red pepper flakes to the cooked onions. Mix well. Bake for another 5 minutes.
  5. Remove from the oven and add the chicken, red onion, radishes, cilantro and marinated ginger, if desired.