CHICKEN YAKI UDON

Chicken Yaki Udon image

Provided by @MakeItYours

Number Of Ingredients 15

4 7-ounce packets cooked udon noodles (frozen or vacuum-sealed)
2 tablespoons avocado oil or vegetable oil
1 pound chicken breast (cut into bite-sized pieces)
2 garlic cloves (minced)
1 yellow onion (cut into slices)
2 cups shredded cabbage
2 carrots (cut into matchsticks)
5 mushrooms (cut into slices)
2 green onions (cut into slices)
¼ cup dark soy sauce
¼ cup oyster sauce
2 tablespoons honey
2 tablespoons mirin
½ teaspoon red chili flakes
¼ teaspoon black pepper

Steps:

First, prepare the sauce by mixing all sauce ingredients in a small bowl. Then set the sauce aside.
Next, preheat oil in a large pan or pot over medium-high heat. Add the onion, garlic, and chicken breast pieces to the pan and sauté everything until the chicken breast has some color.
Add the cabbage, carrots, and mushrooms to the pan. Sauté for a few minutes.
Now add the udon noodles to boiling water and cook over medium heat until al dente. The frozen udon noodles take 2-3 minutes, the vacuum-sealed udon noodles take around 1 minute. Then drain, rinse and set aside.
When the vegetables are tender, add the udon noodles to the pan. Pour the sauce over the stir fry, toss, and sauté until the noodles are evenly coated with the caramelized sauce.
Garnish with sliced green onions and enjoy!