Chicken Yaki Udon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix all the sauce ingredients in a bowl.

Step 2

2. Chop the chicken and all vegetables first.

Step 3

3. Heat 2 tbsp oil in a large pan/wok on medium-high heat.

Step 4

4. Cook the chicken in 2 batches so the pan isn’t overcrowded. Give it some colour, but don’t overcook it. Remove and set aside.

Step 5

5. Add another 1–2 tbsp oil if needed.

Step 6

6. Add onion + garlic and stir-fry for about 1 minute.

Step 7

7. Add carrots, cabbage and mushrooms. Stir-fry 3–4 minutes.

Step 8

8. For vacuum-packed udon, put the noodles in boiling water for about 1 minute, just until they separate. Don’t fully cook them. Drain.

Step 9

9. Return the chicken to the pan.

Step 10

10. Add udon + all the sauce.

Step 11

11. Toss everything on medium-high/high heat for 2–3 minutes until the noodles are coated, the sauce has thickened/caramelized and the chicken is fully cooked.

Step 12

12. Finish with spring onions + sesame seeds.