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Prep time
40 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
As a 21st century, modern, California born and raised, Japanese-American, Reform Jew, eating consciously is deeply rooted in my soul. There's a Japanese saying, "mottainai もったいない". It conveys a sense of regret over waste. My Mom taught me this everyday by teaching me creative ways to use every ingredient and every part of a vegetable, so nothing would be wasted. Here's one of my favorite low-waste weeknight recipes: Stir-fried udon noodles! —Kristin Eriko Posner
Ingredients
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2 tablespoons
ghee or vegetable oil
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1 pound
boneless skinless chicken thigh meat, thinly sliced
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2 tablespoons
sake
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1
onion, thinly sliced
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2
medium carrots, tops removed, scrubbed, and sliced into matchsticks (no need to peel!)
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5
shiitake mushrooms, stems included (ends removed), thinly sliced
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green tops of carrots, roughly chopped
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1/2
small cabbage sliced thinly
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1 packet
udon noodles
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3 tablespoons
mentsuyu or soy sauce (mentsuyu will give you much more depth of flavor!)
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2
green onions, chopped
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2 tablespoons
sesame seeds
Directions
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Place chicken in a bowl with sake. Mix well and set aside for 40 minutes.
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Boil a large pot of water for the udon noodles.
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Chop and slice all vegetables, set aside.
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Heat oil in a large frying pan over medium-high heat. Add the onions and a sprinkling of salt. Continue to mix well for 5 minutes- until they are translucent and starting to brown. This will give you dish a nice layer of flavor.
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Add the chicken to the pan with a bit of salt and mix until it's almost cooked through, but not quite.
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Add the vegetables in the order above, one at a time, mixing continuously.
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When the water for the udon comes to a boil add the udon. It will take about 3-5 minutes to cook- check for doneness and strain into a colander.
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Throw the udon into the pan with the vegetables and add the mentsuyu. Toss until everything is mixed in and evenly coated with the sauce.
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Serve in bowls topped with some chopped green onion and sesame seeds. Serve immediately and enjoy!
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