One-Pan Chicken and Vegetable Yaki Udon (1 Serving)

Thinly slice 1/4 onion and 48g carrot; cut 2 cabbage leaves into bites. Slice 1 green onion, keeping white and green parts separate; thinly cut 113g chicken into small pieces.

Heat a pan over medium-high, add 1 tbsp oil, stir-fry the chicken about 3–4 minutes, then add the onion until softened.

Layer carrot, cabbage and the white part of green onion over the chicken; place 250g frozen udon on top and add 2 tbsp water.

Reduce to medium, cover and steam about 8 minutes, turning the noodle block halfway. Check that the thickest chicken piece reaches 74°C; cook longer if needed.

Uncover and toss the noodles and vegetables. Add 1 1/2 tbsp mentsuyu, 1 tsp soy sauce and a pinch of pepper, and toss until evenly coated.

Transfer to one plate and scatter the green onion tops. Optionally add 1 1/2 tbsp bonito flakes and serve immediately.

Refrigerate leftovers in a shallow airtight container within two hours; use within one day and reheat to 74°C throughout.