Ingredients:

  • 400g frozen udon noodles (2 packs)
  • 200g chicken breast, frozen for 15 minutes then thinly sliced
  • 2 cups cabbage, roughly chopped
  • 1 medium carrot, julienned
  • 3 green onions, cut into 2-inch batons
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 0.5 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp toasted sesame seeds
  • 0.5 cup daikon radish sprouts

Instructions:

  1. Whisk together the low-sodium soy sauce, oyster sauce, dark soy sauce, mirin, rice vinegar, toasted sesame oil, and grated ginger in a small bowl to create the Garlic Soy Sauce Yaki Udon glaze.
  2. Place the 400g of frozen udon in a large bowl and cover with hot tap water for about 2 minutes. Wait until they naturally loosen, then drain and set aside.
  3. Heat 1 tablespoon of neutral oil in a large wok or cast iron skillet over high heat until shimmering.
  4. Add the sliced chicken breast and sear until golden and cooked through. Remove chicken and set aside.
  5. In the same pan, add the cabbage, carrots, and white parts of the green onions. Stir-fry for 2-3 minutes until crisp-tender.
  6. Add the minced garlic and blanched udon noodles to the pan. Toss over high heat to achieve a light sear on the noodles.
  7. Return the chicken to the pan and pour the prepared sauce over the mixture. Toss vigorously for 1-2 minutes until the sauce emulsifies and coats every strand.
  8. Garnish with toasted sesame seeds, green onion tops, and daikon radish sprouts before serving.