Yaki Udon Stir Fry Recipe

Name: Yaki Udon Stir Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tsp sesame oil; 2 cups sliced cremini or shiitake mushroom; 2 cups shredded green cabbage; 3 cloves garlic, minced; 2 tsp minced ginger (or 1/2 tsp ground); 2 cups CAMPBELL'S® Ready to Use Pork Ramen Broth; 4 tsp cornstarch; 1 tbsp granulated sugar; 3 packages udon noodles (200g each)

Ingredients

1 lb boneless, skinless chicken thighs
2 tsp sesame oil
2 cups sliced cremini or shiitake mushroom
2 cups shredded green cabbage
3 cloves garlic, minced
2 tsp minced ginger (or 1/2 tsp ground)
2 cups CAMPBELL'S® Ready to Use Pork Ramen Broth
4 tsp cornstarch
1 tbsp granulated sugar
3 packages udon noodles (200g each)

	PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Season the chicken as desired.
Heat the oil in a large, deep non-stick skillet or wok over medium-high heat.
Stir-fry the chicken and mushrooms 10 minutes until lightly browned.
Add the cabbage, garlic and ginger; stir-fry for 2 minutes.
Meanwhile, combine broth, cornstarch and sugar until cornstarch is dissolved.
Add to pan. Gently separate udon noodles and add to pan.
Cook, stirring, until veggies are tender-crisp, sauce is thickened and noodles are coated, about 3 minutes.