2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons yakisoba sauce (found in Asian grocery stores – look for the bottles that are labeled, yakisoba sauce.”
2 tablespoons Mirin
2 cloves minced garlic
1/2 teaspoon minced ginger
8 ounces uncooked cubed chicked breast or other protein cut into thin strips
salt and pepper
2 – eight ounce bundles frozen udon noodles
2 tablespoons olive oil
1/2 medium yellow onion, chopped
1/2 red bell pepper, seeded and cubed
2 cups partially cooked broccoli florets or other vegetables
2 green onions,slivered
In a small bowl, whisk the soy sauce, mirin, yakisoba sauce, garlic, and ginger together.
In another bowl, season the chicken with salt and pepper.
Add one tablespoon of sauce to the chicken quickly massage the chicken with your hand for one minute. Set the chicken aside.
In a medium pot, boil 10 cups of water. Add the noodles and cook the noodles for 2-3 minutes. Just long enough for the noodles not to be frozen.
Strain the noodles and set aside.
In a large frying pan or wok, add the oil and heat on medium high heat.
Add the chicken and onions and cook for 3 minutes until almost the chicken is no longer pink on the outside and the onion is partially soft. Add the bell pepperand broccoli.
Season the chicken and broccoli (and other vegetables) with additonal salt and pepper if necessary.
Carefully add the cooked noodles to the pan and slowly add the sauce, stirring as you go. As the vegetables and chicken cook, continue to add more sauce until it is gone.
Turn off the heat and add the scallions.
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