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–+ servings
Total Time :40 minutes
Servings: 4

INGREDIENTS
 

  • 7 ounces/200 grams udon noodles
  • 2 tablespoons vegetable oil
  • ½ white onion, sliced
  • 3.5 ounces/100 grams champignon mushrooms, chopped
  • Broccoli florets, chopped
  • 1 medium carrot, julienned
  • 5 ounces/150 grams chicken breast, cubed
  • 1 tablespoon cornstarch
  • ¾ teaspoon salt
  • Sauce:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon regular soy sauce
  • 2 garlic cloves, crushed
  • ½ teaspoon fresh grated ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon honey
  • ½ teaspoon salt
  • 2 scallions, sliced, for garnish

INSTRUCTIONS

  • Toss chicken cubes with cornstarch and salt.
  • Heat oil in a deep skillet or wok over medium heat and cook chicken until golden and cooked through, about 8–10 minutes. Remove chicken and set aside.
  • In the same skillet, add onion, mushrooms, carrot, and broccoli. Cover and sauté until vegetables are tender, about 10–12 minutes. Meanwhile, place noodles in a bowl of boiling water for 10 minutes, then drain.
  • Return chicken to the skillet with the vegetables. Add all sauce ingredients and stir to combine.
  • Add noodles and toss to coat evenly in the sauce. Cook 1–2 minutes more.
  • Garnish with scallions and serve immediately.