For the Stir-Fry:

• 14–16 oz frozen or vacuum-packed udon noodles (2 packs)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 large carrot, julienned or thinly sliced
• 4–5 shiitake mushrooms, sliced
• ¼ head of Napa cabbage, roughly chopped
• 2 green onions, sliced diagonally, for garnish
• 1 tsp toasted sesame seeds, for garnish

For the Yaki Udon Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp mirin (Japanese sweet rice wine)
• 2 tbsp mushroom-flavored oyster sauce (or vegetarian stir-fry sauce)
• 1 tbsp brown sugar, packed