Instructions

• In a small bowl, whisk together 3/4 cup water, 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 tablespoon lime juice (or rice vinegar), and 1 tablespoon brown sugar until the sugar dissolves. Set the sauce aside.
• Prep the produce and noodles: remove the seeds from 1 bell pepper and slice it into thin strips; slice the mushrooms if needed (8 ounces); slice or chop 1 bunch scallions into 1-inch segments and separate the white parts from the green parts; measure out 1 cup mung bean sprouts. Have the 18–20 ounces vacuum-packed udon noodles ready to open.
• Heat a large wok or large sauté pan over medium-high heat. Add 1 tablespoon sesame oil and heat until shimmering.
• Add the scallion whites, sliced mushrooms, and bell pepper strips to the hot pan. Stir-fry 3–4 minutes, until the vegetables are mostly cooked but still have some bite. Transfer the vegetables to a plate and set aside.
• Add 1 pound ground chicken to the pan. Break the chicken into small pieces with a wooden spoon or spatula and cook, stirring, until the chicken is well browned and cooked through.
• Open the udon noodle packets and add the noodles to the pan with the browned chicken. Pour all of the prepared sauce over the noodles and chicken.
• Gently fold the chicken and sauce into the noodles, easing the noodles apart as needed. Do not tear the noodles; gently tug and fold until the noodles loosen enough to separate.
• When the noodles begin to separate, return the stir-fried vegetables to the pan. Add the 1 cup mung bean sprouts and the scallion greens. Toss everything together and simmer 1–2 minutes more to heat through.
• Remove from heat and serve immediately.