Prep 30 mins
Cook 0 mins
I can't declare this authentic because I have NO idea if it is! BUT I can say this very easy, pretty darn fast, great for additions and substitutions and TASTY!
- 3 tablespoons peanut oil
- 3 chicken breasts
- 12 ounces udon noodles
- 1 head napa cabbage, sliced
- 3 carrots, grated
- 4 green onions, chopped
- 4 slices ginger
- 4 garlic cloves
- 1⁄4 cup soy sauce
- 1 tablespoon white wine
- 1 tablespoon water
- 1⁄4 cup oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- Mix sauce ingredients in medium bowl, set aside.
- Slice chicken thinly and toss in sauce, let marinate 20 minute.
- While chicken is marinating: Boil noodles according to package directions, rinse in cold water, set aside.
- Slice& grate cabbage, green onions and carrots, set aside.
- Finely mince ginger and press garlic in small bowl, set aside.
- Heat 1 Tablespoons peanut oil in wok or large frying pan over med-high to high heat, add cabbage mixture and cook until just limp, remove& set aside.
- Heat 2 T peanut oil in pan, add garlic and ginger, cook until garlic is soft and light in color.
- Add meat and sauce, cook until almost done.
- Add cabbage mixture to meat and stir to combine, top with noodles and cover, cook for 2 minutes, remove lid, combine well and serve.
- Note: Sometimes we like to double the sauce and I've also added different veggies to the cabbage mixture (snow peas, water chestnuts, broccoli, etc.) this can also be done with thinly sliced beef or pork.
- You can also add some chili flakes to the sauce for heat.
This was easy and pretty good. I omitted the meat since I was serving this with meat. We wanted something *more* to it, but I don't know what.