- 12 oz chicken breast
- 5 cloves garlic, grated
- 1 tsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp maesilaek, Korean green plum extract
- 1 tbsp sugar
- 1 tbsp sesame oil, plus more for garnish
- 1/4 tsp black pepper, plus more for garnish
- 2 portions frozen udon noodles (If you’re using dried udon noodles, prepare by following the directions of the package you’re using then rinse under ice water and drain)
- 2 tbsp cooking oil
- 1/2 of medium size onion, sliced
- 1 green onions, chopped
- sesame seeds
- Slice chicken breast thin as possible. Combine chicken, garlic, ginger, soy sauce, mirin, plum extract, sugar, sesame oil and black pepper in a mixing bowl. You can use 3 tbsp red or white wine to substitute mirin & plum extract. Mix well and set a side. You can marinate over night but not necessary, about 10 minutes will do the job.
- Run frozen udon noodles under hot water (not boiling water, just hottest water you can get from faucet) until it’s soften. Then rinse under cold water and drain. Set aside.
- Heat a large skillet or wok over high heat, add cooking oil. Add sliced onions and stir fry for 2 minutes or until the edges are golden and most of the onions are soften.
- Add marinated chicken and stir fry for 3 to 4 minutes or until chicken is fully cooked.
- Add the prepared noodles and stir fry everything together about 2 to 3 minutes. Add half of the chopped green onion and toss. Remove from heat.
- Serve on a serving plate (I decorate the plate with crown daisy, but you can skip it or use baby kale, angular or baby spinach.) and garnish with remaining chopped green onion, sesame seeds, sesame oil and black pepper. Serve with your favorite kimchi or sriracha for a spicy kick. Enjoy!
You can use 3 tbsp red or white wine to substitute mirin & plum extract.