Description

This quick and easy udon noodle stir-fry is loaded with succulent chicken strips and crisp-tender vegetables, all enveloped in a richly savory sauce. Did you know that the term ‘yaki’ translates to ‘grilled’ or ‘fried’, indicating the cooking technique used for this dish? It’s a fittingly simple name for a delicious meal that comes together in under 30 minutes. I have this in my regular rotation of recipes because of how easy and versatile it is.

Directions

1. Gather the ingredients.
2. Place 2 (14.2-ounce) packages pre-cooked, stir-fry udon noodles in a large bowl of warm water. Use your fingers to gently loosen and separate the noodles. Drain and set aside.
3. Whisk together 3 tablespoons oyster sauce, 3 tablespoons dark soy sauce, 2 tablespoons mirin, 2 teaspoons light brown sugar, and 1 teaspoon instant dashi powder, if using, in a small bowl until the sugar and dashi powder are dissolved. Set aside.
4. Heat 3 tablespoons neutral cooking oil in a wok (or extra-large skillet of 13 to 14 inches) over high. Add 1 pound boneless skinless chicken thighs, thinly sliced, and cook, stirring often, until the chicken is opaque on the outside, 2 to 3 minutes.
5. Add 2 cups (about 6 ounces) chopped green cabbage, 2 cups sliced fresh shiitake mushrooms, and 1 bunch scallions, trimmed and chopped into 2-inch pieces. Cook, stirring constantly, until the vegetables start to soften, 2 to 3 minutes.
6. Add the drained noodles and the reserved sauce mixture, stirring to coat. Cook, stirring constantly, until the noodles are tender and the sauce has been absorbed, about 2 minutes. Serve immediately, garnished with sliced scallions and toasted sesame seeds.