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Bring a pot of water to the boil and cook the udon to package directions - when the udon is almost done, drop in the shredded carrots and cook with the noodles for a few minutes to get them tender. When the Udon is al dente, drain and set aside
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While the pasta is cooking, dice the chicken breast into small pieces. I usually cut it into a 1/2" dice then bang through it with my cleaver, it doesnt have to be pretty - just chopped up well.
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Combine the chicken, garlic and ginger in a bowl with 2 Tbsp of Soy Sauce and stir well, set aside.
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While your chicken marinates, shred your cabbage, rinse or drain your sprouts. Get everything ready to fry because it will go fast.
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After 20 minutes - heat 1 tsp of canola oil in your wok to smoking hot - add in the chicken & mushrooms and stir fry until chicken is cooked through and mushrooms turn golden - about 8 or 9 minutes
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when chicken is done, add in the sprouts and cabbage and 1/2 C of chicken broth. Cover and let the cabbage and sprouts wilt down for about 4 or 5 minutes
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When the cabbage has wilted, dump in the remaining 1/2 C of chicken broth, the remaining 2 Tbsp of soy sauce and the noodles and carrots. Mix very well and cover for a few minutes to heat through.
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Serve in a nice bowl and sprinkle the scallions on top!
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Enjoy!