- broccoli florets (I used fresh, but I don’t see a problem with using frozen. I didn’t really cook these since I like my broccoli very lightly cooked- I just left them in the colander and drained the cooked udon on top of it, and it came out perfect for how I like it)
- sliced mushrooms (I suggest shiitakes; my creminis didn’t really go with the dish)
- scallions/green onions
- sesame oil
- ho yau (Lee Kum Kee Panda Oyster Sauce)
- sliced chicken, marinated in soy sauce, garlic powder, sugar and a splash of sesame oil
- udon- I used hari mashi udon (I think?)- you can use thicker- I cooked these in a pot with a dash of sesame oil to just slightly more than al dente
Yaki udon means “fried” udon. If you don’t know what udon is, I can’t help you!
Honestly, this is one of those dishes you can and should play with for the perfect mix of ingredients for yourself. I had run out of Chinese cabbage the night before, or I’d have used it in this since I adore Chinese cabbage in yaki udon.
I basically stir fried up the chicken (a little oil in the pan; brown meat), then added the scallions, the mushrooms, stirred that around a bit, then added some ho yau, stirred it around again, then added the udon and stirred that around. SO FREAKING EASY.
When I make this again, I will use: more noodles (I used one ‘bundle’ from my pack of 10 bundles and it wasn’t really enough); shiitake mushrooms; Chinese cabbage; thinly sliced beef marinated in soy sauce, garlic powder, and a dash of sugar; and green onions. If that isn’t as fantastic as it sounds, I’ll keep trying