Chicken Udon Noodles

Dice the chicken thigh fillets into 2-3 cm pieces. Slice the bell pepper and carrots into thin strips, and chop the spring onions. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar. In another small bowl, mix the cornstarch with water to create a slurry.

Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside on a plate.

Add a little more oil to the wok if needed. Add the carrots and bell pepper and stir-fry for 3-4 minutes until slightly tender but still crisp. Add the snap peas and the white parts of the spring onions, and stir-fry for another 1-2 minutes.

Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens. Add the fresh udon noodles and toss everything together thoroughly to coat the noodles evenly with the sauce. Cook for another 2-3 minutes until the noodles are heated through and have absorbed the flavors. Garnish with the green parts of the spring onions and toasted sesame seeds before serving.