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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.