Step 1

Cook/soften the yaki udon noodles per your packaging directions. Set aside onto a plate. Drizzle with a bit of oil to keep the noodles from sticking if desired.

Step 2

Whisk together the sake (or mirin), soy sauce, oyster sauce, and dashi powder together in a small bowl until smooth. Set aside until ready to use.

Step 3

Heat 1 tablespoon vegetable oil in a wok or large pan over high heat. Season the chicken with salt and pepper, then stir fry 2-3 minutes, or until cooked through. Set the chicken onto a plate and set aside.

Step 4

Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.

Step 5

Add the onions, carrots and cabbage. Cook, stirring often, for 5-6 minutes to soften, or until the vegetables are softened to your preference.

Step 6

Add the garlic and stir fry for 1 minute.

Step 7

Add the noodles, cooked chicken, scallions (green onions) and prepared sauce. Stir fry for 1-2 minutes to heat through, until the liquid has evaporated.

Step 8

Serve!