Chicken and Vegetable Udon Stir-Fry

Ingredients

• 4 pieces Shanghai bok choy
• 3 portions frozen udon (approximately 1.5 lb)
• 1 boneless skinless chicken breast, thinly sliced
• 1 tbsp cornstarch
• 1 tsp Chinese cooking wine
• 3 tbsp canola oil, divided
• Kosher salt
• 1 cup snow peas, trimmed at both ends
• 1 cup sliced king oyster mushrooms
• 3 cloves garlic, finely chopped
• ½ tsp freshly ground black pepper
• 1 ½ tbsp soy sauce
• 1 ½ tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Directions

1. Trim the bottom of the bok choy, so that the leaves separate.
2. Bring a large pot of water to a rolling boil. Add the udon, and swirl with a spoon until the noodles separate. Add the bok choy, stir, and drain immediately.
3. To a small bowl add the chicken, cornstarch, cooking wine, 1 tbsp of canola oil, and kosher salt to taste. Mix well.
4. Heat a large wok on high heat. Add 1 tbsp of canola oil. Once hot, add the snow peas, and stir-fry for 15-20 seconds or until slightly tender but still crisp. Transfer to a medium bowl.
5. Then add the oyster mushrooms, and cook for 2-3 minutes or until softened. Transfer to the bowl.
6. Then add the chicken, and cook for 3-4 minutes stirring often, until the chicken has cooked through. Transfer to the bowl.
7. Add the remaining 1 tbsp of oil to the wok. Add the garlic and black pepper, and cook for 10-15 seconds or until the garlic smells fragrant but hasn’t browned. Immediately add the udon and bok choy, soy sauce, oyster sauce, and sesame oil. Stir the noodles to coat evenly with the sauces. Then add the stir-fried vegetables and chicken, and mix.
8. Garnish with the green onions before serving.