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Sticky and sweet loaded chicken udon
So easy to make and is a great way to use up all those veggies hanging in your crisper.
YIELDS
4
TO
5
Ingredients
- 400g udon
- 2 tablespoons canola oil
- 1 boneless skinless chicken breast, thinly sliced
- 1 small sweet onion, sliced
- 1 small red pepper, sliced
- 1 small zucchini, sliced
- 1/2 cup mushrooms, sliced
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 teaspoon brown sugar
- 1/2 teaspoon rice vinegar
- 1 teaspoon grated ginger
Directions
- Add udon to a pot of boiling water and turn off the heat. Gently separate noodles with a fork, drain and rinse with cold water to prevent overcooking.
- Heat one tablespoon of oil in a wok on high heat. Add chicken and stir-fry for four to five minutes or until cooked through. Transfer to a bowl.
- Add the remaining one tablespoon of oil to the wok. Once hot, add sliced vegetables and cook for two minutes or until tender-crisp. Transfer to the bowl.
- Whisk together soy sauce, oyster sauce, mirin, brown sugar, rice vinegar, and grated ginger in a bowl. Set aside.
- Return wok to high heat and add udon noodles and sauce. Stir to coat noodles in sauce, and cook until slightly reduced and shiny.
- Add in cooked chicken and veggies, and toss to combine. Serve hot. Enjoy!
