Yaki Udon

Ingredients

• 400 g fresh or frozen udon noodles (3 vacuum packs)
• 300 g boneless chicken thigh or breast, thinly sliced
• 2 cups cabbage, shredded
• 1 carrot, cut into thin matchsticks
• 1 onion, thinly sliced
• 4 spring onions, cut into 4 cm lengths, green tops reserved for garnish
• 2 garlic cloves, finely chopped
• 2 tbsp neutral oil
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin or 2 tsp sugar mixed with 1 tbsp water
• 1 tsp sesame oil
• ½ tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds, for garnish

Instructions

1. Stir the soy sauce, oyster sauce, mirin, sesame oil and pepper together in a small bowl. Set it beside the stove.
2. Loosen the udon: if frozen, drop it into hot water for 1 minute until the strands separate, then drain well. If fresh vacuum-packed, microwave the packs for 1 minute and separate the strands with your fingers.
3. Heat 1 tablespoon of oil in a wok over high heat until it just shimmers. Add the chicken in a single layer and cook, stirring now and then, until golden and cooked through, about 4 minutes (74°C inside). Move it to a plate.
4. Add the remaining oil to the wok. Stir-fry the onion and carrot for 2 minutes until the onion softens at the edges.
5. Add the garlic and white parts of the spring onions and cook for 30 seconds until fragrant. Add the cabbage and toss for 1–2 minutes until it wilts but still has some bite.
6. Return the chicken to the pan and add the noodles. Pour the sauce over and toss constantly with a spatula for 2 minutes, until the noodles are coated, glossy and heated through.
7. Taste and add a splash of soy sauce if needed. Serve straight away, topped with the spring onion greens and sesame seeds.

Tips

• Use a very hot pan and avoid overcrowding it, so the vegetables fry rather than steam.
• Do not boil the udon for long. It finishes cooking in the pan and turns soft if overcooked.
• If the noodles stick, add 1–2 tablespoons of water and toss to loosen them.
• Cut all the ingredients before you start, because the stir-frying goes quickly.