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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

  1. 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.
  2. 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.
  3. 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.
  4. Whisk together soy sauce, oyster sauce, mirin, brown sugar, rice vinegar, and grated ginger in a bowl. Set aside. 
  5. Return wok to high heat and add udon noodles and sauce. Stir to coat noodles in sauce, and cook until slightly reduced and shiny.
  6. Add in cooked chicken and veggies, and toss to combine. Serve hot. Enjoy!

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