Ingredients:

  • 400g frozen udon noodles (2 packs)
  • 200g chicken breast, thinly sliced across the grain
  • 15 ml neutral oil (grapeseed or vegetable)
  • 2 cloves garlic, thinly sliced
  • 1 inch fresh ginger, grated
  • 45 ml low-sodium soy sauce
  • 15 ml dark soy sauce
  • 15 ml oyster sauce
  • 10 ml mirin
  • 5 ml toasted sesame oil
  • 2 cups cabbage or bok choy, roughly chopped
  • 3 green onions, cut into 2-inch batons

Instructions:

  1. Place the 400g frozen udon in a large bowl and cover with boiling water. Let them sit for 1 to 2 minutes until the strands naturally loosen.
  2. Thinly slice the 2 cloves of garlic and grate the 1 inch of ginger.
  3. In a small jar, combine 45 ml low sodium soy sauce, 15 ml dark soy sauce, 15 ml oyster sauce, and 10 ml mirin.
  4. Heat 15 ml neutral oil in your wok over high heat until it starts to shimmer and smoke slightly. Add the 200g sliced chicken breast in a single layer.
  5. Cook the chicken for 2 minutes until the edges are golden and crisp. Toss in the garlic and ginger, stirring for 30 seconds until the aroma hits you.
  6. Add the 2 cups of chopped cabbage or bok choy. Stir fry for 1 minute until the leaves wilt but the stems remain crunchy.
  7. Drain the udon and add them directly to the pan. Use your tongs to spread them out and let them make contact with the hot surface for 30 seconds.
  8. Pour the sauce mixture over the noodles. Toss constantly for 2 minutes until the sauce thickens and coats every strand in a dark, glossy lacquer.
  9. Turn off the heat. Add the 3 green onions and drizzle with 5 ml toasted sesame oil. Toss one final time to combine.
  10. Divide into two bowls and serve immediately while the steam is still rising and the noodles are at their springiest.