Yaki Udon

2 pkgs (7 oz/200 g each) fresh Udon noodles

1 lb (450 g) boneless, skinless chicken

1⁄3 cup hot water

2 tbsp low-sodium soy sauce

2 tbsp oil

1 bell pepper

1 cup sliced mushrooms

1⁄2 pkg (227 g/8 oz)sugar snap peas

Cook noodles in Multipurpose Pot according to package directions. Drain and rinse well under cold water. Set aside.

Thinly slice chicken. Whisk seasoning with hot water and soy sauce.

Heat oil in Wok or Sautee Pan over medium-high heat.

Add chicken and 2 tbsp of reserved seasoning mixture; stir-fry until cooked through, about 5 min.

Meanwhile, slice bell pepper. Add sliced pepper, mushrooms, and peas to wok; cover and cook 3 min.

Add prepared noodles, and remaining seasoning mixture to wok. Stir-fry until cabbage is tender-crisp.

Add toppings, if desired.

Enjoy!

Yaki Udon – a quick, savory stir-fry that’s pure comfort in a bowl! #jmflavors