Usuba
Udon with Chicken and Vegetables
Japanese udon noodles with chicken pieces, sweet bell pepper, beans, corn, and bok choy. The dish is prepared quickly over high heat, vegetables remain crispy, and noodles absorb the aromatic oyster and soy sauce.
- Total
- 25 min
- Standard serving
- 392.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cook the udon noodles until done according to the package instructions. Drain in a colander and set aside.
Cut the beans, peppers, and corn into thick matchsticks. Cut the bok choy leaves lengthwise.
- 2
Step 2
Cut the chicken breast into small pieces. Fry in a deep skillet with oil for about 5 minutes until cooked through.
Add all vegetables to the pan except bok choy. Stir-fry over high heat, stirring, for about 3 minutes.
- 3
Step 3
Add the cooked noodles to the chicken and vegetables, mix well. Place the bok choy in the pan.
Pour in the oyster sauce, stir gently. Add soy sauce. Serve immediately.
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