Cut the chicken skin into bite-sized pieces and stir-fry in a frying pan. Sprinkle with salt. Wipe off the excess oil in the pan and add the washed bean sprouts, cooked udon, and Japanese soup stock granules.
Add a little water and separate the noodles as you stir-fry. When the noodles are separated and softened, add the garlic soy sauce from the edge of the pan. Stir well.
Serve on a dish and top with the green onions and bonito flakes.
This garlic soy sauce is really convenient to have. Recipe ID: 1721192
Story Behind this Recipe
This is a recipe I just came up with.
I used chicken skin here, but please try making it using whatever you have in the refrigerator, like chikuwa or kamaboko. Also, try adding leeks, onions, cabbage, or other vegetables. Adjust the amount of garlic soy sauce to taste.