Instructions
Step 1 Cook the udon noodles according to package instructions, then drain and set aside.
Step 2 Heat vegetable oil in a large pan or wok over medium-high heat.
Step 3 Add the sliced chicken and cook until browned and fully cooked, then remove and set aside.
Step 4 In the same pan, sauté garlic and ginger until fragrant.
Step 5 Add carrots, bell pepper, and bok choy, stir-frying for a few minutes until slightly tender.
Step 6 Return the cooked chicken to the pan and mix well with the vegetables.
Step 7 Add soy sauce, oyster sauce, hoisin sauce, chili paste, sesame oil, and water or broth.
Step 8 Toss in the cooked udon noodles and stir well to coat everything evenly.
Step 9 Add bean sprouts and cook for another 1–2 minutes.
Step 10 Taste and adjust seasoning with salt and black pepper as needed, then serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water or broth to loosen the noodles. Avoid overcooking to maintain the texture of the vegetables and noodles.
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