Step 1

Bring a large pot of water to a boil. Add the udon and cook according to package instructions. Drain, rinse and set aside.

Step 2

Heat half the vegetable oil in a wok or skillet over medium-high heat. Add the chicken and cook for 8–12 minutes until it browns around the edges and is cooked through. Season with salt and pepper. Transfer the chicken to a bowl.

Step 3

Add the remaining oil. Add the shallot and cook for 3–5 minutes–often stirring–until it softens and begins to turn golden brown. Add the garlic and cook for 1 minute until fragrant. Transfer to the bowl of chicken.

Step 4

If needed, add another drizzle of oil. Add the Brussels sprouts and season with salt and pepper. Cook for 4–6 minutes until the sprouts begin to char around the edges. Stir regularly.

Step 5

As the Brussels sprouts cook, prepare the sauce. Whisk together the water or stock in a bowl with soy sauce, peanut butter, chili oil, mirin, and sesame oil. Set aside.

Step 6

Pour the sauce into the Brussels sprouts and bring to a boil for 2–3 minutes. Add the chicken, garlic, and shallot and toss to coat. Cook until the sauce thickens slightly.

Step 7

Add the cooked udon to the wok and toss to coat for 1-3 minutes. Turn off the heat. Taste and season the udon to your preferences.

Step 8

Divide the cooked udon between bowls and garnish with crushed peanuts. Enjoy!