Chicken Udon Stir-Fry Noodles

Ingredients

• 14.2 oz Udon noodles
• 4 tbsp Oil for frying noodles
• 0.5 cup Carrots (Thinly sliced)
• 0.333 cup Mixed bell peppers (Thinly sliced)
• 0.5 cup Cabbage (Thinly sliced)
• 0.5 Red onion (Thinly sliced)
• 0.5 cup Mushrooms (Sliced)
• 1 bunch Green onions (Diced)
• 9 cloves Fresh garlic (Use 8–10 cloves; finely chopped)
• 1 lb Boneless chicken thighs (Cut into bite-sized pieces)
• 1 tbsp Cornstarch
• Salt (To taste, for seasoning chicken)
• 3 tbsp Oil for cooking chicken
• 1 tsp Garlic powder (For chicken coating)
• 1 tsp Onion powder (For chicken coating)
• 2 tbsp Oil for vegetables (To heat in the same wok)
• 2 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Hot sauce
• 2 tbsp Sesame seed oil
• 1 tbsp Sambal oelek
• 1 tbsp Chili oil
• 1 tbsp Brown sugar (The ingredient list specifies brown sugar; the instructions instead say honey)
• 1 tbsp Garlic powder (For sauce)
• 1 tbsp Onion powder (For sauce)
• 1 tsp Black pepper
• Salt (To taste, for sauce)
• Black and white sesame seeds (For sprinkling; amount not specified)

Steps

1. 1

   Cut the boneless chicken thighs into bite-sized pieces.

2. 2

   In a bowl, mix the cornstarch, salt, garlic powder, and onion powder.

3. 3

   Add the chicken pieces and toss until evenly coated.

4. 4

   Heat 3 tablespoons oil in a wok or large skillet.

5. 5

   Add the coated chicken and cook for 5–7 minutes, until browned and cooked through.

6. 6

   Remove the chicken from the wok and set it aside.

7. 7

   Heat 2 tablespoons oil in the same wok.

8. 8

   Add the chopped garlic and sauté for 1 minute.

9. 9

   Add the carrots, bell peppers, cabbage, red onion, and mushrooms. Cook for 3–5 minutes, until tender.

10. 10

    In a bowl, whisk together the light soy sauce, oyster sauce, hot sauce, sesame seed oil, sambal oelek, chili oil, brown sugar, garlic powder, onion powder, black pepper, and salt. The source's instructions say honey, while its ingredient list specifies brown sugar.

11. 11

    Cook the udon noodles according to the package instructions. Drain and set aside.

12. 12

    Add the cooked udon noodles to the wok with the vegetables.

13. 13

    Add the cooked chicken and stir to combine.

14. 14

    Pour in the sauce and stir-fry for 2–3 minutes.

15. 15

    Sprinkle with black and white sesame seeds.

16. 16

    Serve hot.

Notes

The source has one inconsistency: the ingredient list calls for 1 tablespoon brown sugar, while the sauce instructions call for honey. The recipe uses brown sugar because it is the listed ingredient. The source also says to use fresh, high-quality ingredients, adjust the sauce to taste, and optionally substitute shrimp or tofu or vary the vegetables.

Nutrition per serving

• main
• stir-fried
• noodles
• chicken
• spicy
• better-than-takeout
• East Asian-inspired