Easy Yaki Udon | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Cut the onion into thin slices, the carrot into thin slabs, and the cabbage into roughly 1-inch (2.5 cm) pieces, removing the tough core. Thinly slice the green onion diagonally, keeping the white and green parts separate. Cut the chicken thigh into bite-size pieces and flatten them.
2. Heat the pot on medium-high, then add 1 Tbsp neutral oil and swirl to coat.
3. Add the chicken and cook until no longer pink, 3–4 minutes.
4. Add the onion and stir-fry until tender.
5. Add the carrot, cabbage and white part of the green onion without mixing.
6. Place the frozen udon on top, add 2 Tbsp water, and reduce to medium heat. Cover and steam until the udon thaws and loosens, about 8 minutes, flipping the block halfway.
7. Uncover, toss everything together and season with black pepper.
8. Add 1½ Tbsp mentsuyu and 1 tsp soy sauce and toss to coat.
9. Serve on plates, topped with the reserved green onion and the katsuobushi, if using.

Summarized from Just One Cookbook's video. Watch it for the details.

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