Ingredients
Main Ingredients
- 200 g Boneless Chicken Thigh
- 400 g Udon Noodle
- 3-4 Mushroom
- 1 Carrot
- 3-4 Cabbage Leaves
- 2-3 Spring Onion
- ½ Large Sweet Onion
Sauce Ingredients
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Mirin (Japanese rice cooking wine)
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Salt (Optional)
Chicken Marinate
- 1 tsp Light soy sauce
- ¼ tsp Baking soda
- 1 tsp Vegetable oil/sesame oil
Instructions
- Cut chicken into small pieces. Mix with soy sauce, sesame oil and baking soda and marinate for 10 to 15 minutes.
- Julienne the carrot. Slice mushroom and onion, into thin slices. Cut spring onion into 2" sizes.
- Boil noodles into boiling water to 3-4 minutes, strain it and set it aside. ( Or cook by the packet instructions. )
- Heat pan and add ½ tbsp of oil and add marinated chicken and stir fry till the chicken has nice colour.
- Add the onions and follow by the carrots, cabbage and mushrooms. Stir for 1-2 mins.
- Add the Udon noodles then add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt, mirin and sesame oil. Mix all the ingredients and sauces well and stir fry for 1-2 minutes and then add the cut spring onions. Stir till the sauces are absorbed in the noodle.
- Delicious Stir Fry Udon is ready! Serve immediately!
- Enjoy!
Notes
You can find mirin at Asian supermarkets or even at the local supermarket Asian food section. Mirin is a Japanese rice wine used in Japanese cooking and has a sweet acidic flavour. You can use rice wine or sugar syrup as a substitute for mirin.
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