Stirfry Udon

Ingredients: 

• 2 packets of Udon, remove from packaging, add hot water to rinse Udon and drained 
• 4-5 pieces wongbok long cabbage, sliced 1/2 carrot , julienned 
• 1 boneless chicken leg, cut into strips, marinated with light soya sauce, sesame oil, ginger juice and oyster sauce 
• 1 yellow onion , sliced 
• 3 stalks of spring onion, cut into sections (for garnishing) 

Method: 

• Heat wok with a tbsp of oil. Stirfry chicken it’s no longer pink. Remove and set aside. 
• Add another 2 tbsp of oil in wok. Add onions and sauté for a minute. Add stem of cabbage and carrots. Mix well and fry till slightly wilted. 
• Add leaves of cabbage. Fry for a minute 
• Add 2tbps of hot water/chicken stock. 
• Add Udon and mix well. 
• Add chicken pieces and mix well. 
• Add seasonings. 1 tbsp mirin, 2 tbsp light soya sauce, 2 tbsp kecap manis, 1 tsp dark soya sauce (for colour). Mix well and fry till sauce starts to dry and Udon well coated with sauce.
• Taste and adjust accordingly. 
• Add spring onion to garnish. Serve hot.