This super simple and super customizable udon stir fry is great for when you have a bunch of little leftovers in the house or bits and pieces in the freezer. You can play with seasoning and texture and ingredients also and make it completely your own. I like to use the “fresh udon” that’s available in the refrigerated section but if you have dry udon noodles this is a great anytime pantry meal.
Yaki Udon
Prepare your udon according to package, drain and set aside.
Preheat a large frying pan over medium heat with about a tablespoon of oil, add the chicken and cook for 2 minutes on each side until it is no longer pink and cooked through. Remove the chicken from the pan and set aside.
Add the onions to the pan, adding extra oil only if needed, and cook for 3-4 minutes until they turn translucent then add the rest of the vegetables and let sit until the cabbage starts to wilt down, about 5 minutes.
Cook for a few more minutes until the vegetables are to your liking, then add back the chicken and add in the cooked and drained udon noodles along with all the seasonings (dashi powder, soy sauce, mirin, and sake), mix until everything is coated, remove from the heat and serve warm.
Adapted from One Cookbook
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