Chicken Yaki Udon
Similar to yakisoba, this delectable yaki udon Japanese stir-fry is made with thick, white udon noodles and is tossed with chicken, vegetables, and a much simpler sauce.
Large pot of lightly salted water should be brought to a boil.
Udon should be cooked in boiling water for 10 to 12 minutes, stirring occasionally, until the noodles are soft but still firm to the bite.
Rinse the noodles with cold water after draining.
Over medium heat, warm up the olive oil in a large pan or wok.
Add the chicken and cook for 3 to 4 minutes, or until done.
Add the garlic, onion, bell pepper, cabbage, and carrots.
Vegetables should only be cooked for 3 to 4 minutes to retain the majority of their crispness.
Add soy sauce to the chicken and vegetables, and cook for an additional 1 to 2 minutes.
Toss well after adding the udon noodles.
Gochugaru and ketchup should be thoroughly combined to blend all the flavors.
Add salt and pepper to taste.