Ingredients:

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp water
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp ground ginger
  • 6 oz frozen or vacuum-packed udon noodles
  • 4 oz chicken breast, thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cabbage
  • 1/4 cup sliced scallions
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds
  • 1 stalk chopped scallion greens

Instructions:

  1. In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp water, 1/2 tsp toasted sesame oil, and 1/4 tsp ground ginger until the honey is fully dissolved.
  2. Place the 6 oz udon noodles in a colander and run hot tap water over them for 30 seconds until they easily separate, then drain well.
  3. Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  4. Add the 4 oz sliced chicken breast in a single layer; sear without moving for 2 minutes until golden brown, then flip and cook for 1 more minute until the internal temperature reaches 165°F (74°C).
  5. Add 1/2 cup shredded carrots and 1/2 cup sliced cabbage to the pan; stir-fry for 2 minutes until the cabbage is slightly wilted but still crisp.
  6. Add the loosened udon noodles and 1/4 cup sliced scallions to the pan, tossing with the chicken and vegetables for 1 to 2 minutes.
  7. Pour the prepared sauce over the mixture and toss continuously over high heat for 60 seconds until the sauce reduces into an amber glaze that coats the noodles.
  8. Remove from heat immediately and garnish with 1 tsp toasted sesame seeds and 1 stalk chopped scallion greens.