Very moreish. Make it with prawns, pork belly, chicken or a mix of all.

• 750g chicken, cut in thin long strips.
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• ½ tbsp Sugar
• 4 clove garlic, fine chop
• 8 green onion, separate the green and the white parts 
• 1 onion, cut in half, then thin slice
• cabbage, cut out ¼ cabbage, then thin slice
• 2 200g pack udon noodles
• 1 tbsp sesame
• oil

Sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp chilli oil or 1 tsp chilli flakes
• ½ tbsp sesame oil
• 1 tbsp mirin (if you have it)
• 2 tsp sugar
• 6 tbsp water or chicken stock

Cut chicken into thin long strips into a bowl with the soy sauce and sugar, mix well and set aside.

Prepare the sauce. Add all the ingredients to a bowl, mix and set aside.

Place Udon noodles in bowl and cover with boiling water. Tease the noodles apart, and then drain off the water. Drizzle sesame oil over noodles and mix.

Chop the vegetables. For the Green Onion, separate the green and white part. Cut green part in half. Shred the white part by using a sharp knife to cut along its length.

Heat oil in wok over high heat. Cook chicken in batches, careful not to over crowd the wok, so the chicken browns well and caramelises a little. Set cooked chicken aside on hot plate.

Heat oil in wok over high heat. Start with garlic for a minute then add the onion, cabbage, and the white part of green onion. Stir fry for a minute or two. Reduce heat to medium and add the noodles and mix.  Then add the cooked chicken and mix. Then turn heat to high and add the sauce and stir well. Finally add the green part of the green onion and stir in.

Serve in hot bowls.