Japanese Chicken Yaki Udon in a Wok | 20-Minute Dinner

Cut the chicken breast fillet into thin strips. Peel the carrot and cut it into matchstick-thin strips, slice the shiitake mushrooms, and slice the spring onions, separating the white and green parts. Finely grate the garlic and ginger.

In a small bowl, mix the soy sauce, sesame oil, and cane sugar until the sugar dissolves. Cook the udon noodles in boiling water for 1-2 minutes to loosen them up, then strain and drain.

Heat a wok pan with sunflower oil over high heat until smoking. Add the chicken breast strips and, stirring constantly, stir-fry for 3-4 minutes until golden brown, then remove from the pan onto a plate.