Shoyu Udon Noodles with Soy Marinated Chicken

First, what is shoyu?

Shoyu is the most popular sauce in the Japanese cuisine. Instead of adding salt to dishes, they use natural shoyu with its savory umami flavor, and it will make chicken savoury and fragrant, as well as give an appetizing brown colour.

Shoyu will have a sweeter, more complex flavor than a regular soy sauce because of the longer fermentation process. If you're looking for a soy sauce to use as a dipping sauce or in something like sushi, Shoyu would be the better choice.

These amazing Japanese noodles topped with a traditional Chinese-style chicken is just a delicious and great option for when you just want something quick and easy.

Remove the bones from the chicken thighs. Marinate the chicken in 3 tablespoons of soy sauce, season with MSG, a pinch of sugar and pepper, ginger and a tablespoon of sesame oil and refrigerate overnight.

Cook the chicken thighs for a few minutes in a wok until they are fully cooked through, then set aside.

Cover udon noodles with cold water and carefully separate the noodles, then drain.

Combine 3 tablespoons of soy sauce, oyster sauce, sweetener and chilli flakes. Stir the sauce into the noodles and on high heat in a wok toss around for a minute.

Top the noodles with the chicken thighs and dig in with your chopsticks.

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Shoyu Udon Noodles with Soy Marinated Chicken

Yield: 2

Ingredients

• Chicken thighs - 300 g
• Udon noodles - 400 g
• Garlic - 3 cloves
• Chives - 1 teaspoon
• Shoyu soy sauce - 6 tablespoons
• Oyster sauce - 1 tablespoon
• Granulated sugar - 1 + 1/ 2 teaspoon
• Sesame oil - 1 tablespoon
• Ginger - 1/2 teaspoon
• Chilli flakes - pinch

Instructions

1. Remove the bones from the chicken thighs. Marinate the chicken in 3 tablespoons of soy sauce, season with MSG, 1/2 teaspoon of sugar and pepper, ginger and a tablespoon of sesame oil and refrigerate overnight.
2. Cook the chicken thighs for a few minutes in a wok until they are fully cooked through, then set aside.
3. Cover udon noodles with cold water and carefully separate the noodles, then drain.
4. Combine 3 tablespoons of soy sauce, oyster sauce, sweetener and chilli flakes. Stir the sauce into the noodles and on high heat in a wok toss around for a minute.
5. Top the noodles with the chicken thighs.