Step 1

Cut the chicken into bite-size pieces, then marinate the chicken while you prepare the rest of the ingredients. The chicken should be set aside for at least 10 minutes.

Step 2

In a bowl, mix soy sauce, oyster sauce, black vinegar, chili oil, and chicken stock. Adjust the chili oil based on your spice tolerance.

Step 3

Pour hot water over frozen udon for 1 minute, drain, and set aside.

Step 4

In a pan, drizzle in oil, and turn the heat to medium-high. Add in the chicken and pan-fry for 2-3 minutes before adding in sliced garlic and dry red chili. Pan-fry for another 2-3 minutes or until fragrant.

Step 5

Next, pour in the sauce and bring it to a simmer before adding in the noodles. Make sure the noodle is soaked in the sauce, put the lid on, and let it cook for another 4 minutes before adding in red and green pepper.

Step 6

Turn the heat up to high and saute for another 2-3 minutes to thicken up the sauce, and enjoy!