Name: Chicken Yaki Udon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Frozen udon noodles - 6 ounces; Olive oil - 1 tablespoon; Boneless chicken breasts, cut into thin strips - ½ pound; Onion, sliced - ½; Red bell pepper, sliced - ½; Shredded cabbage - ½ cup; Carrot matchsticks - ½ cup; Minced garlic - 1 teaspoon; Soy sauce, or more to taste - 2 tablespoons; Gochujang (Korean chile paste) - 1 tablespoon; Ketchup - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Chicken Yaki Udon

1. Frozen udon noodles 6 ounces

2. Olive oil 1 tablespoon

3. Boneless chicken breasts, cut into thin strips ½ pound

4. Onion, sliced ½

5. Red bell pepper, sliced ½

6. Shredded cabbage ½ cup

7. Carrot matchsticks ½ cup

8. Minced garlic 1 teaspoon

9. Soy sauce, or more to taste 2 tablespoons

10. Gochujang (Korean chile paste) 1 tablespoon

11. Ketchup 1 tablespoon

12. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Chicken Yaki Udon

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.