Recipe
Why make it
Chewy udon noodles stir-fried with chicken, cabbage and carrot in a savoury-sweet soy sauce. It is a quick one-pan lunch that comes together in about 25 minutes.
Serves 3
+ 6 more in the full recipe
Step 1 of 7
Stir the soy sauce, oyster sauce, mirin, sesame oil and pepper together in a small bowl. Set it beside the stove.
Step 2 of 7
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.
Step 3 of 7
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.
Step 4 of 7
Add the remaining oil to the wok. Stir-fry the onion and carrot for 2 minutes until the onion softens at the edges.
Step 5 of 7
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.
The last 2 steps are in the full recipe.
Cook’s tip
Use a very hot pan and avoid overcrowding it, so the vegetables fry rather than steam.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.