Udon noodles with chicken and vegetables (stir-fry)

Ingredients:

• 500-600 g fresh or frozen udon noodles
• 0.25 tbsp. mushroom broth
• 2 tbsp sake
• 2 tablespoons soy sauce
• 1.5 tsp sugar
• 200 g skinless and boneless chicken breasts, cut into 0.5 cm thick pieces.
• 2 tablespoons of vegetable oil
• 1/4 small head of Napa cabbage, cut into 3-4cm pieces.
• 1 carrot, thinly sliced ​​at an angle
• 3 green onions (white and green parts separated), thinly sliced
• 1 cup green peas, trimmed
• 6 cloves garlic, chopped

Preparation:

1. Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Transfer the noodles to a colander and rinse with cold water, tossing them with your hands.
2. In a large measuring cup, combine the mushroom broth, sake, soy sauce, sugar, and 1/4 teaspoon each of salt and pepper. Heat a large, nonstick skillet over high heat. Add 1 tablespoon of vegetable oil and heat until the oil ripples. Season the chicken lightly with salt and pepper; add to the skillet and cook for 2 minutes, until the bottom is golden brown. Flip and cook for about another minute. Transfer to a bowl and let rest.
3. Add the remaining 1 tablespoon of vegetable oil to the pan and add the cabbage, carrots, and white parts of the onion. Cook, stirring, for about 2 minutes, until the cabbage begins to soften and the carrots are crisp-tender. Add the peas and garlic and cook for another 1-2 minutes, stirring constantly, until the garlic is golden. Add the noodles and cook for about 30 seconds, stirring constantly, until the mixture is dry and evenly cooked.
4. Add the mushroom broth mixture and chicken to the pan and continue cooking, stirring, for another 1-2 minutes, until the liquid begins to evaporate and completely coats the noodles. Season with salt and pepper. Divide the noodles and vegetables among bowls and garnish with the remaining green onions.