Spicy Chicken Udon Noodle Soup with Bok Choy and Peanut Sriracha Broth

This spicy chicken udon noodle soup brings together thick, chewy noodles and a bold, creamy broth with a kick of sriracha and nutty peanut butter. It’s a one-pot wonder that’s ready in just 20 minutes, making it perfect for busy weeknights when you crave something warm and satisfying.

Loaded with tender chicken, crisp bok choy and napa cabbage, each bowl is finished with scallions and sesame seeds for a fresh crunch. The broth is deeply flavored with Szechuan paste and soy sauce, creating a savory base that coats every noodle. Best of all, cleanup is a breeze!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the scallion whites and the bok choy and napa cabbage. Cook, stirring occasionally, until the vegetables are browned and softened, about 3-5 minutes. Season with salt and pepper. Transfer to a plate.
3. Heat another drizzle of oil in the same pot over medium-high heat. Add the chopped chicken breast. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt and pepper. Transfer to the plate with the vegetables.
4. To the pot, add the Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups of water and 1 teaspoon sugar (for 4 servings, use 5½ cups water and 2 teaspoons sugar). Bring to a boil, then reduce heat to low. Whisk until everything is well combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and add the remaining soy sauce if desired. Season with salt and pepper to taste.
5. Increase the heat to medium-high and bring the broth to a boil. Add the udon noodles, using tongs to separate them. Cook until tender, 1-2 minutes.
6. Divide the broth and noodles among bowls. Top with the cooked vegetables and chicken, scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen or soba noodles, but adjust cooking time according to package directions.

Is this recipe gluten-free?

No, udon noodles and soy sauce contain wheat. Use gluten-free noodles and tamari to make it gluten-free.

Can I make this ahead of time?

The broth can be made ahead and refrigerated. Cook the noodles fresh just before serving to avoid them becoming mushy.