Yaki Udon

Ingredients

½ onion, thinly sliced

2 carrots, julianned

½ cabbage, cut into small 2.5cm squares

250 g mushroom, destemmed and cut into slices

1 red pepper, thinly sliced

200 g chicken thigh, cut into bite size pieces

600 g ready-made udon noodles (or 200g dry)

½ tsp dashi powder

2 tbsp soy sauce

1 tsp mirin

1 tbsp sake

oil, for frying

green onions, gari, katsuobushi (optional, for topping)

Directions

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.

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Yaki Udon