Cook your noodles in water and with vinegar as per your package instructions. We use frozen homemade noodles and they took 3 minutes to cook through. Rinse noodles through water when cooked through and keep at the side.
Cut chicken into bite-sized pieces and coat with sesame oil and salt.
Prepare your vegetables, rinse them. Slice garlic. Separate green onion bulbs from stalks and slice bulbs, cut stalks into 2 inch long pieces, and keep stalks aside to use as a topping. Slice onion and chop cabbage. Keep all separate at the side.
Mix sauce ingredients together in a small bowl to a smooth well-combined sauce.
Heat up a wok or large deep pan with the sesame oil and saute sliced spring onion bulbs, garlic, and onion over a medium heat for 2-3 minutes.
Stir in chicken pieces and stir cook chicken on all sides. Keep a medium to high heat setting.
Stir in cabbage.
Then add the cooked noodles with the chicken stock to the pan and keep over a medium to high heat setting.
Doubanjiang is a spicy broad bean paste from China. It adds flavor and heat. You can use it in this recipe or leave it out. Substitute it with chili oil or red chili pepper flakes to add heat to the yaki udon.
Chicken Yaki Udon Recipe https://www.masalaherb.com/chicken-yaki-udon/ February 22, 2021