Chicken Stir Fry With Udon Noodles

This was somewhat of a last minute dinner decision, as I ended up getting to leave work 3 hours earlier than I had originally expected. I was craving an easy-throw-together meal, but didn't want rice, so I improvised. I have never made this before and I didn't use a recipe, so bear with me as I estimate all that I included.

I really liked this meal and I think Mike did too. He ate every last bite. It's definitely getting added to the rotation!

Chicken Stir Fry With Udon Noodles

2 8oz. pkgs. udon noodles (pre-cooked)

1/2-1lb. chicken, flattened and cubed

1/2 head broccoli, separated into florets

1 large carrot, sliced

1/2 onion, sliced into rings

2 Tbs. vegetable or peanut oil

2 Tbs. + 1 tsp. soy sauce

1 Tbs. + 1 tsp. oyster sauce

In a large mixing bowl, combine broccoli, carrots, and onion. Mix in 2 Tbs. soy sauce and 2 Tbs. oyster sauce, tossing well. Heat oil in large skillet. Cook chicken for about 3-5 minutes or until outside is white. Place in separate bowl. Stir fry vegetables in same skillet for about 2-3 minutes or until broccoli turns bright green. Place back in mixing bowl. Add udon noodles to skillet and separate, cooking for 2-3 minutes or until softened. Add chicken, remaining soy sauce, and oyster sauce, and cook covered until chicken is cooked through; approximately 3-5 minutes. Remove cover and add vegetables, tossing all ingredients together for another minute or two.  Serve hot.