Hearty wok noodles with chicken and mushrooms

Udon noodles have conquered the whole world with their taste and versatility in preparation. It is combined with various sauces and side dishes, each time revealing the taste in a new way. But the most common combination is noodles with tender chicken fillet and mushrooms in soy sauce and teriyaki sauce.

1. Calories
   146,44 kcal
2. Protein
   8,56 gram
3. Fat
   3,92 gram
4. Carbohydrates
   18,78 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Kurin fillet

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   3 pcs. = 600 g
2. Lapsha Udon

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   600 g
3. Champignons

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   400 g
4. Bulgarian pepper

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   4 pcs. = 600 g
5. Carrot

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   2 pcs. = 200 g
6. Garlic

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   6 cloves = 30 g
7. Onions

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   1 piece = 80 g
8. Soy sauce

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   1 glass = 200 g
9. Teriyaki sauce

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   1 glass = 210 g
10. Vegetable oil

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    6 tbsp. l. = 102 g

Steps:

1. 
   Rinse the chicken in cold running water, pat dry with paper towels and cut into equal strips. Wash the vegetables and mushrooms, peel them from the outer layer and cut them: peppers into strips, onions into rings, carrots into strips, mushrooms into neat slices. Chop the garlic with a knife and cut the ginger into thin rings. Boil water and heat oil in a wok.
2. 
   Place the noodles in boiling water and cook according to the instructions on the package. Place the boiled udon in a colander and rinse well in cold water to prevent the noodles from sticking.
3. 
   In preheated oil in a wok, fry the ginger and garlic for about 2-3 minutes. Then add the chicken, fry for another 5-7 minutes and transfer everything to a plate.
4. 
   Add mushrooms to the same oil, fry for 3 minutes, add carrots cut into strips, fry until soft. Add peppers and onions to the pan and fry until soft.
5. 
   When the vegetables are ready, return the chicken to the pan and add the noodles. Add the teriyaki and soy sauces and cook over high heat, stirring constantly, for 3-4 minutes until the liquid has evaporated.
6. 
   Divide the udon among plates and garnish with sesame seeds and green onions.