Ingredients:

  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Mirin
  • 1 tsp Granulated Sugar
  • 0.5 tsp Dashi Powder
  • 0.25 tsp Ground White Pepper
  • 400g Frozen Udon Noodles
  • 1 tbsp Neutral Oil
  • 200g Chicken Breast, thinly sliced
  • 2 cups Green Cabbage, chopped
  • 1 medium Carrot, julienned
  • 4 Shiitake Mushrooms, sliced
  • 2 Green Onions, cut into 2-inch lengths
  • 0.5 Yellow Onion, sliced

Instructions:

  1. Whisk the sauce. Combine 2 tbsp dark soy, 1 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp mirin, 1 tsp sugar, 0.5 tsp dashi powder, and 0.25 tsp white pepper. Note: Mixing now prevents the sugar from clumping in the hot pan.
  2. Prep the noodles. Place 400g frozen udon in a bowl of hot water for 2 minutes until they just barely separate. Note: Do not over soak or they will lose their bounce.
  3. Sear the chicken. Heat 1 tbsp oil in a wok over high heat and add 200g sliced chicken until the edges turn golden and opaque.
  4. Sauté aromatics. Toss in 0.5 sliced yellow onion and the white parts of 2 green onions until they smell sweet and translucent.
  5. Cook the vegetables. Add 2 cups chopped cabbage, 1 julienned carrot, and 4 sliced shiitakes until the cabbage begins to wilt at the edges.
  6. Incorporate noodles. Drain the udon and add them to the wok, tossing vigorously until they are coated in the pan juices.
  7. Sauce application. Pour the sauce mixture over the noodles and turn the heat to its highest setting.
  8. The over High heat Toss. Stir fry for 2 minutes until the sauce thickens and glazes every strand.
  9. The Final Sizzle. Add the green onion tops and toss for 30 seconds until you hear a sharp crackling sound.
  10. Plating. Transfer to a warm plate immediately to stop the cooking process and prevent sogginess.