Yaki udon

Method

Cook the udon noodles according to packet instructions, drain and set aside. Heat vegetable oil in a large wok or frying pan over high heat and stir-fry the sliced chicken until cooked through. Add the diced onion, shredded cabbage, and julienned carrot, cooking for 3-4 minutes until softened. Add the cooked noodles to the pan along with the soy sauce, mirin, and dashi stock, tossing everything together for 2-3 minutes until the noodles are heated through and lightly caramelised. Drizzle with sesame oil and transfer to serving bowls, then top with bonito flakes and spring onions.