Stir-Fried Udon with Chicken and Vegetables
18 to 20 ounces fresh or frozen udon noodles
1/4 cup mushroom broth
2 tablespoons sake
2 tablespoons soy sauce
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
2 tablespoons vegetable oil
1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
1 carrot, thinly sliced on an angle
3 scallions (white and green parts separated), thinly sliced
1 cup snow peas, trimmed
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
- Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
- Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.
Total time: 40 Minutes