Chicken Yaki Udon

Ingredients

• 1 tablespoon soy sauce
• 2 tablespoons dark soy sauce
• 3 to 4 tablespoons oyster sauce
• 1 1/2 tablespoons mirin
• 2 tablespoons brown sugar
• 400 grams chicken tenderloins
• 2 tablespoons oil (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 750 grams udon noodles ((3 packets of frozen udon noodles))
• 1/2 small onion (sliced)
• 6 to 8 cremini mushrooms (sliced)
• 2 carrots (peeled and shredded)
• 5 green onions (roots removed and cut into thirds)

Instructions

1. 1

   In a bowl, add the soy sauce, dark soy sauce, oyster sauce, mirin, and brown sugar. Mix well to combine.

2. 2

   Pat dry the chicken tenderloins, drizzle a tablespoon of oil on top, and season with salt, pepper, and garlic powder. Toss to coat the chicken evenly.

3. 3

   In a large skillet over medium heat, add half a tablespoon of oil and once hot, add the chicken.

4. 4

   Sear the chicken until golden brown, around 3 minutes per side or until the internal temperature has reached 165F/73C. Meanwhile, bring a pot of water to a boil.

5. 5

   Set the chicken aside and add the last half tablespoon of oil to the skillet and add the onions and mushrooms. Cook for 3 to 4 minutes.

6. 6

   Add the carrots and green onions to the skillet and cook for another 2 to 3 minutes.

7. 7

   As the vegetables cook, add the udon in the pot of boiling water and cook according to the package’s instructions. Mine takes 1 minute to cook.

8. 8

   Drain the noodles and add them to the skillet along with the sauce. Toss well to combine everything.

9. 9

   Add the cooked chicken back to the skillet and toss until combined with the yaki udon. Garnish with sesame seeds and more green onions if desired before serving.