Taiwan's three-cup chicken uses exactly one cup each of soy sauce, rice wine, and sesame oil—no water needed.
Three-Cup Chicken Noodles
Whip up a tantalizing bowl of Three-Cup Chicken Noodles that’s not only wallet-friendly but also a breeze to make! With succulent chicken, chewy udon noodles, and aromatic Thai basil, this dish is your new go-to for satisfying weeknight dinners. Get ready to indulge in a burst of flavors that will have everyone coming back for seconds!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This bastardized version of Taiwan's legendary three-cup chicken ditches the traditional rice wine and dark soy for a noodle-forward Japanese twist that would make Taiwanese grandmothers weep—born when 1980s Taipei street vendors discovered that drunk Japanese salarymen preferred slurping udon over picking rice, creating this cross-cultural comfort food that somehow works despite breaking every sacred rule.
Regional Twist
In Osaka's Dotonbori district, they swap regular soy sauce for sweet tamari and triple the Thai basil, then finish with crispy fried garlic that turns this weeknight meal into proper izakaya fare.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 8 oz (227 g) fresh udon noodles
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- salt and pepper (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
- 1 cup (237 ml) thai basil
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan over medium heat.
- 2
Add minced garlic and cook until fragrant.
- 3
Add chicken breast, season with salt and pepper, and cook until browned.
- 4
Stir in soy sauce and sesame oil, then add udon noodles and toss to combine.
- 5
Add Thai basil and cook for an additional 2-3 minutes until the noodles are heated through.
- 6
Serve immediately with steamed greens if desired.
💡 Pro Tips
- ✓Cook garlic at 285-300°F (medium heat) for exactly 30-45 seconds until fragrant but not browned, as overcooked garlic becomes bitter and overpowers the delicate sesame oil.timing285-300°F, 30-45 seconds
- ✓Slice chicken breast against the grain into ¼-inch thick pieces for optimal tenderness, as cutting perpendicular to muscle fibers reduces chewing resistance by up to 60%.technique¼-inch thickness
- ✓Add sesame oil off-heat or at the very end of cooking since its smoke point is only 350°F and heat destroys its nutty flavor compounds within 2-3 minutes of high-heat exposure.timing350°F smoke point
- ✓Reserve ¼ cup of udon cooking water before draining to create proper sauce consistency, as the starchy water helps emulsify soy sauce and sesame oil into a glossy coating.technique¼ cup pasta water
- ✓Add Thai basil leaves in the final 30 seconds of cooking to preserve their volatile oils and prevent wilting, maintaining their bright anise flavor and vibrant green color.timing30 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Taiwan's three-cup chicken uses exactly one cup each of soy sauce, rice wine, and sesame oil—no water needed.
Three-Cup Chicken Noodles
Whip up a tantalizing bowl of Three-Cup Chicken Noodles that’s not only wallet-friendly but also a breeze to make! With succulent chicken, chewy udon noodles, and aromatic Thai basil, this dish is your new go-to for satisfying weeknight dinners. Get ready to indulge in a burst of flavors that will have everyone coming back for seconds!
The Story
This bastardized version of Taiwan's legendary three-cup chicken ditches the traditional rice wine and dark soy for a noodle-forward Japanese twist that would make Taiwanese grandmothers weep—born when 1980s Taipei street vendors discovered that drunk Japanese salarymen preferred slurping udon over picking rice, creating this cross-cultural comfort food that somehow works despite breaking every sacred rule.
Regional Twist
In Osaka's Dotonbori district, they swap regular soy sauce for sweet tamari and triple the Thai basil, then finish with crispy fried garlic that turns this weeknight meal into proper izakaya fare.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 8 oz (227 g) fresh udon noodles
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- salt and pepper (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
- 1 cup (237 ml) thai basil
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan over medium heat.
- 2
Add minced garlic and cook until fragrant.
- 3
Add chicken breast, season with salt and pepper, and cook until browned.
- 4
Stir in soy sauce and sesame oil, then add udon noodles and toss to combine.
- 5
Add Thai basil and cook for an additional 2-3 minutes until the noodles are heated through.
- 6
Serve immediately with steamed greens if desired.
💡 Pro Tips
- ✓Cook garlic at 285-300°F (medium heat) for exactly 30-45 seconds until fragrant but not browned, as overcooked garlic becomes bitter and overpowers the delicate sesame oil.timing285-300°F, 30-45 seconds
- ✓Slice chicken breast against the grain into ¼-inch thick pieces for optimal tenderness, as cutting perpendicular to muscle fibers reduces chewing resistance by up to 60%.technique¼-inch thickness
- ✓Add sesame oil off-heat or at the very end of cooking since its smoke point is only 350°F and heat destroys its nutty flavor compounds within 2-3 minutes of high-heat exposure.timing350°F smoke point
- ✓Reserve ¼ cup of udon cooking water before draining to create proper sauce consistency, as the starchy water helps emulsify soy sauce and sesame oil into a glossy coating.technique¼ cup pasta water
- ✓Add Thai basil leaves in the final 30 seconds of cooking to preserve their volatile oils and prevent wilting, maintaining their bright anise flavor and vibrant green color.timing30 seconds