Step 1

Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.

Step 2

Cut ¼ onion into thin slices.

Step 3

Peel and cut 2 inches carrot into thin slabs.

Step 4

Remove the tough core of 2 leaves cabbage. Then, cut the leaves into bite-size pieces about 1 inch (2.5 cm) square.

Step 5

Thinly slice 1 green onion diagonally. Keep the green and white parts in separate piles. Set aside the green part for garnish.

Step 6

Cut 1 chicken thigh into bite-size pieces. I recommend cutting it diagonally (this cutting technique is called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster.

Step 7

Heat the pot on high heat. Once it's hot, add 1 Tbsp neutral oil and distribute it to coat the cooking surface.

Step 8

When the oil is hot, add the chicken.

Step 9

Cook until it's no longer pink, 3–4 minutes.

Step 10

Next, add the onion and stir-fry with the chicken.

Step 11

When the onion is tender, add the carrot, cabbage, and white part of the green onion to the pot. Do not mix yet.

Step 12

Place 1 serving udon noodles (no need to defrost) in the pot, the add 2 Tbsp water. Reduce to low heat.

Step 13

Cover the pot with the lid and steam over low heat until the frozen udon thaws and loosens, about 8 minutes.

Step 14

Flip the block of frozen udon at the halfway mark. Do not mix yet with the veggies and chicken.

Step 15

Cover with the lid and continue to steam.

Step 16

Open the lid and toss all the ingredients together. Season with freshly ground black pepper.

Step 17

Add 1½ Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Toss everything together to distribute the seasonings well.

Step 18

Serve the noodles on an individual plate. Sprinkle with the reserved green onions and 1½ Tbsp katsuobushi (dried bonito flakes). Serve immediately.

Step 19

Transfer any leftovers to an airtight container and keep in the refrigerator up to one day. I don't recommend freezing the leftovers.