One Pan Bulgogi Chicken Udon

a) Meanwhile, trim the green beans, then cut into thirds.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

c) Peel and grate the garlic (or use a garlic press).

a) Once the chicken has cooked for 4-5 mins, add the green beans and carrot to the pan.

b) Stir-fry for the remaining time until tender, 4-5 mins.

c) Stir in the garlic. Fry for 1 min. 

a) Stir the bulgogi, soy, sugar and water for the sauce (see pantry for both amounts) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.