20 min · 1 serving · @Joe
Chicken Yaki Udon
Chewy udon stir-fried with soy-marinated chicken thigh, napa cabbage, shiitake and onion in a savoury oyster-soy-mirin sauce — one big, high-protein bowl.
Nutrition per serving
- 694 kcal
- 67 g protein
- 84 g carbs
- 12 g fat
Ingredients
- 250 g boneless skinless chicken thighs
- 200 g fresh udon noodles
- ½ yellow onion, diced
- 1 large shiitake mushroom, diced
- 140 g napa cabbage (about 240 g), chopped
- 1 tbsp minced garlic
- 1 tbsp soy sauce (for the chicken)
- 1 tbsp oyster sauce
- 2 tbsp soy sauce (for the sauce)
- ½ tbsp mirin
- 1 tsp black pepper
- 2 tbsp chicken bone broth
- Cooking spray
- 2 tbsp chopped green onion
Steps
- Dice the chicken into small cubes and mix with 1 tbsp soy sauce.
- Stir together the oyster sauce, remaining soy sauce, mirin, black pepper and bone broth to make the sauce.
- Boil the udon until cooked, then drop it into ice-cold water and drain.
- Cook the chicken in a pan coated with cooking spray over medium heat until cooked through, adding the garlic for the last minute.
- Add the sauce, cabbage, onion, mushroom and udon and stir-fry until the vegetables soften and everything is glossy.
- Top with the green onion and serve.
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