Ingredients
- 400 g skinless boneless chicken thighs, thinly sliced
- 500 g udon noodles
- 2 cloves garlic minced
- 7 green onions cut into 2-inch (5cm) pieces (white & green parts separated)
- 425 g green cabbage sliced
- Sauce:
- 2 tbsp. kecap manis sweet soy sauce
- 4 tbsp. fish sauce
- pinch of black pepper
Instructions
- Mix sauce ingredients in a small bowl. Toss chicken with 1 tbsp of the sauce.
- Heat 1 tbsp olive oil in a large nonstick pan over high heat. Cook chicken for 2 minutes. Add garlic and white parts of onion and stir-fry for 30 seconds. Add cabbage and cook for 1½ minutes until slightly softened.
- Add noodles and half the remaining sauce. Toss for 45 seconds until absorbed.
- Add the rest of the sauce and toss for another minute until evenly coated.
- Stir in green parts of the onion and toss for 20 seconds until wilted.
- Serve immediately.
Nutrition
Calories: 446kcal | Carbohydrates: 42g | Protein: 29g | Fat: 18g