Chicken Yaki Udon
Ingredients
- 6 ounces frozen udon noodles
- 1 tablespoon olive oil
- ½ pound boneless chicken breasts, cut into thin strips
- ½ onion, sliced
- ½ red bell pepper, sliced
- ½ cup shredded cabbage
- ½ cup carrot matchsticks
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoon gochujang (Korean chile paste)
- 1 tablespoon ketchup
- salt and ground black pepper to taste
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
Source
Original recipe: View Original