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Yaki udon (Japanese stir-fried udon noodles with chicken and vegetables)
Ingredients
Utensils
knife, cutting board, bowl, heatproof bowl, sieve, frying pan, spatula
How-To Videos
How to chop cabbage
How to cut green onions
Nutrition per serving
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!
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