Step 1

If you're using dry udon, boil them first following the instructions on the packaging. If you're using soft udon you can skip this step.

Step 2

Cut 200g of chicken breast into bite size pieces. Cut against the grain so that it's more tender when cooked.

Step 3

Roughly cut 130g of green cabbage.

Step 4

Slice half an onion.

Step 5

Cut the bell pepper into length way strips.

Step 6

Heat the frying pan on a medium-high heat with 1 tsp unsalted butter and 1 tsp garlic paste.

Step 7

Once the butter and garlic paste and melted, add the chicken pieces and fry until the surfaces are sealed.

Step 8

Add the cabbage, onion, bell pepper, 1 tbsp oyster sauce and 1 tbsp soy sauce. Stir fry until vegetables are softened slightly. (Approx 4 minutes)

Step 9

Next, add the udon noodles and mix, fry for about 3 minutes.

Step 10

Add one more tbsp of soy sauce and a pinch of black pepper. Mix again and fry for 1 more minute.

Step 11

Dish up, drizzle with mayonnaise and garnish with chopped spring onion.

Step 12

Enjoy!