Chicken Yaki Udon (One-Pan)

Ingredients

• 200 g Udon noodles (fresh or frozen)
• 250 g Chicken thigh or breast, thinly sliced
• 200 g Green cabbage, shredded
• 1 medium (about 100 g) Carrot, julienned(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Neutral oil
• 3 tbsp Soy sauce
• 2 tbsp Mirin (or sweet cooking rice wine)
• 1 tbsp Brown sugar (or honey)
• 1 tsp Rice vinegar
• 1 tsp Sesame oil(optional)
• 1/4 tsp Black pepper(optional)
• 2 tbsp Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   Prep (about 15 minutes): Slice chicken thinly, shred cabbage, and julienne carrot (if using). Mince garlic and grate ginger. Mix soy sauce, mirin, brown sugar, and rice vinegar in a bowl to make the yaki sauce.

2. 2

   Cook (about 15 minutes): Bring a pot of water to a boil and cook udon according to package directions (or thaw frozen udon and briefly boil). Drain and set aside.

3. 3

   In a large skillet or wok over medium-high heat, add oil. Sauté chicken with garlic and ginger until cooked through and lightly browned, 4–6 minutes.

4. 4

   Add cabbage (and carrot if using) and stir-fry until slightly softened, 2–3 minutes.

5. 5

   Add drained udon and pour in the yaki sauce. Toss and stir-fry until noodles are glossy and evenly coated and the sauce reduces slightly, 5–7 minutes. Turn off heat and stir in sesame oil (if using) and black pepper to taste.

6. 6

   Serve hot, garnished with green onions if desired.