Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Furikake Butter Noodles with Sticky Ginger Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There are some dinners that somehow feel cozy and exciting at the same time, and this bowl is exactly that. It started wen I was experimenting with different flavored furikakes sitting in my pantry, sprinkling it over rice, eggs, and just about everything else. One night I wondered what would happen if I stopped treating it like a garnish and turned it into the star instead.

Mixing it into butter completely changed the game. The butter melts into glossy sauce without cooking the furikake, so you keep all that toasty sesame, nori, and ginger flavor while creating the glossiest, silkiest noodles. Paired with crispy air-fried chicken coated in a sticky ginger glaze, every bite has buttery richness, savory sweetness, and just enough fresh ginger to keep everything tasting bright.

  • Total Time: 50 minutes
  • Yield: 2 bowls 1x

Ingredients

Scale

For the noodles & butter sauce

  • 2 tbsp unsalted butter, softened to room temperature
  • 2 tbsp ginger furikake
  • 1 tbsp fresh ginger, finely grated
  • 1 garlic clove, minced
  • Flaky salt, to taste
  • 2 packs wet udon noodles
  • 1 tbsp light soy sauce
  • 1 tsp avocado oil
  • 1/4 tsp white pepper
  • 2 tbsp reserved noodle water

For the chicken

  • 7 oz (200 g) chicken thighs, cut into bite-sized pieces
  • 1/2 tbsp avocado oil
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the sticky sauce

  • 2 tbsp fresh ginger, finely grated
  • 2 garlic cloves, minced
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 1/2 tbsp mirin
  • 1/2 tbsp rice vinegar
  • 1 tbsp water
  • 1/2 tsp avocado oil
  • 1 tbsp ginger furikake

For topping

  • White pepper, to finish
  • Ginger furikake, to finish
  • 1 scallion green, thinly sliced

Instructions

  1. Pat chicken dry, cut into bite-sized pieces, coat with avocado oil, cornstarch, garlic powder, salt, and black pepper. Air fry at 390°F for 22 minutes, turning halfway, until golden and crisp.
  2. Mash softened butter with 2 tbsp ginger furikake, 1 tbsp grated ginger, 1 minced garlic clove, and flaky salt. Chill for at least 20 minutes until firm.
  3. Cook udon according to package instructions. Reserve 1/4 cup noodle water (you may only need 2 tbsp, but best to set a little more aside) before draining.
  4. Melt the chilled butter and let it slump for a few seconds.
  5. Add light soy sauce, avocado oil, white pepper, and noodle water gradually, tossing until glossy and creamy. Add udon and toss until coated. Remove from heat.
  6. Warm a small saucepan over medium-low heat. Fry garlic and ginger in a splash of oil for 1-2 minutes, until fragrant and just golden.
  7. Add honey, soy sauce, mirin, rice vinegar, and water. Simmer for 4 minutes, until darkened and thick enough to coat a spoon.
  8. Remove from heat and wait 1 minute. Stir in avocado oil, ginger furikake, and grated ginger. Add hot chicken and toss until sticky.
  9. Twist noodles into warm bowls and top with sticky chicken.
  10. Finish with ginger furikake, white pepper, and scallion greens. Serve immediately.
  • Author: Dishcovery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Find it online: https://dishcoveryblog.com/furikake-butter-noodles-with-sticky-ginger-chicken/