Directions
- 1Cut the chicken thigh into small, bite-sized pieces.
- 2Place the chicken pieces in a bowl and marinate them with a mixture of miso paste, sake, sugar, and water.
- 3Heat a pan with 1 teaspoon of oil over medium-high heat.
- 4Add the marinated chicken to the pan and stir-fry until fully cooked, about 5 minutes. Remove the chicken from the pan and set it aside.
- 5In the same pan, add the thinly sliced onion, julienned carrots, sliced cabbage, and minced garlic. Stir-fry for 2 minutes until fragrant.
- 6Add the sliced shiitake mushrooms to the pan and mix.
- 7Add the cooked udon noodles to the pan.
- 8Pour in the light soy sauce, dark soy sauce, mirin, and a dash of black pepper.
- 9Toss to combine all ingredients and cook for another 2-3 minutes until tender.
- 10Return the cooked chicken to the pan and stir-fry for an additional minute. Drizzle with sesame oil and serve.
Ingredients
- 1 serving udon noodles
- 1 chicken thigh, boneless and skinless
- 0.33 tablespoon miso paste
- 0.5 tablespoon sake
- 1 teaspoon sugar
- 1 tablespoon water
- 0.5 onion
- 0.5 carrot
- 100 g cabbage
- 4 shiitake mushrooms
- 1 tablespoon garlic, minced
- 1.5 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 0.5 tablespoon mirin
- 1 teaspoon sesame oil
- 1 dash black pepper
Equipment
panbowl
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