Chicken Yaki Udon

Ingredients

• 200 g Boneless Chicken Thigh (or breast, cut thin strips/slices ( About 7oz ))
• 400 g Udon Noodles (Or 2 servings noodles, pre-cooked udon or fresh/frozen udon ( see details in note ) )
• 3-4 Dried shiitake mushroom (Rehydrated ( see details in note ))
• 1 Carrot (Cut matchstick pieces)
• 1/2 Onion (Cut thin slices)
• 3-4 Cabbage Leaves (About 50 gram/1.8oz)
• 2-3 Spring Onion (Cut 2" pieces)
• 1 Red chilli pepper (Optional, cut thin slices)
• 2-3 tbsp Cooking oil (Vegetable or neutral flavour oil)
• 1 tbsp Oyster Sauce (Or vegetarian stir fry sauce)
• 1 tbsp Regular Soy Sauce (All-purpose Japanese soy sauce or light soy )
• 2 tsp Dark Soy Sauce
• 1 tbsp Mirin (Japanese rice cooking wine, see details in note)
• 1 tsp Sugar
• 1 tsp Regular soy sauce (All-purpose Japanese soy sauce or light soy )
• 1 tsp Mirin (Japanese cooking rice wine)

Instructions

1. 1

   Cut chicken into thin strips or slices. Season the chicken with soy sauce and mirin. Mix it well and set it aside.

2. 2

   Blanch the udon in the hot boiling water for 1-2 minutes, strain it, rinse with cold water. Set it aside. ( Or you can prepare by the packet instructions. )

3. 3

   Heat pan over medium high-heat drizzle 1 tbsp of oil and add marinated chicken. Stir fry for 2-3 minutes or until the chicken is cooked through.

4. 4

   Next, add the mushroom, onion, carrot, cabbage, and chilli pepper. Stir fry for another 1-2 minutes.

5. 5

   Place the udon noodles in the pan. Pour the sauce mix over the noodles and combine well with the rest of the ingredients. Cook until the sauce is absorbed and the noodles are cooked through.

6. 6

   Finish with spring onions and make a final quick toss. Transfer to a serving plate and serve immediately.