Yaki Udon

 original recipe here

• 2 tbsp cooking oil divided
• 500g udon noodles, frozen
• 1/2 lb thinly sliced chicken
• 1 cup cabbage shredded
• 1/4 cup carrot julienned
• 3 mushrooms sliced
• 2 green onions chopped

Sauce

• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp white grape juice 
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes, optional

Instructions

• Season chicken with salt and pepper. Combine all sauce ingredients in a small bowl.
• To prepare your udon noodles, soak them in hot water for about a minute, and carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
• Add oil to the same wok and add cabbage, carrot, and mushrooms. Continue to cook for 2-3 minutes.
• Add the cooked chicken, udon noodles, and sauce, and toss them together until the noodles are evenly coated.