Instructions
- If using frozen udon noodles, cook according to package directions. If using fresh udon, blanch in boiling water for 1 minute. Drain and set aside.
- In a medium bowl, combine Chicken with soy sauce and cornstarch. Marinate for 10 minutes.
- In a small bowl, whisk together all Sauce ingredients. Set aside.
- Heat peanut oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Add red bell pepper, yellow bell pepper, onion, snap peas, and carrots to the skillet and stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Return the chicken to the skillet. Pour the Sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce has thickened, about 1-2 minutes.
- Add the cooked noodles to the skillet and toss to combine.
- Garnish with sesame seeds and serve immediately.
