Yaki udon (Japanese stir-fried udon noodles with chicken and vegetables)

Step 1/ 3

• 200 g pointed cabbage
• 120 g mixed mushrooms
• 1 carrot
• 1 onion
• 1 scallion
• 250 g chicken breasts
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce (optional)
• 1 tbsp rice vinegar
• 2 tsp sugar

• knife
• cutting board
• bowl

Quarter and remove the core of the pointed cabbage. Then slice into bite-sized pieces. Slice or tear mushrooms. Julienne carrot. Separate scallion with white and green part, cut white parts into strips approx. 5 cm/2 in long. Thinly slice the green part, set aside for garnishing. Cut chicken breast into strips. To make the stir-fry sauce, add light soy sauce, dark soy sauce, rice vinegar and sugar to a bowl. Mix until combined.

Step 2/ 3

• 400 g udon noodles
• vegetable oil (for frying)

• heatproof bowl
• sieve
• frying pan
• spatula

In a heat-proof bowl, cover udon noodles with boiling water. Soak for approx. 2 min., or until the udon noodles are loose. Drain and set aside. In a big frying pan or wok, heat oil over medium heat. Add chicken and fry until lightly golden. Add mushroom, onion and scallion whites and fry on medium-high heat for approx. 3 min. Then add carrot and cabbage. Continue stir-frying until the onion is translucent and the vegetables are soft, for approx. 3 min. more.

Step 3/ 3

• salt
• pepper

Add your drained, loose udon noodles. Then add the sauce mixture. Stir-fry for approx. 3–5 min. Use a pair of chopsticks to stir-fry the noodles, and mix until the sauce is well combined. Season with salt and pepper, garnish with scallion greens and serve immediately.

Enjoy your meal!