Teriyaki Chicken and Udon (Victory Noodles?)

This past weekend was a free weekend for us in quite awhile.  No obligations, no going to SF to visit the in-laws, no going to Sunday dinner with my side of the family, and the rain was more of a reason to stay in and do nothing.  Not having done grocery shopping for more than a week, it was pretty slim pickings in the kitchen.  Did I wanted to brave the wind and rain and go out to gather more fresh ingredients?  Nahhh... I decided to scrounge up what I can, which resulted in this udon dish.

Thank goodness, the end result was surprisingly good.  I may even dare to dub these "Victory Noodles" because we enjoyed scarfing this down while watching the SF Giants win to go on to the World Series!  For the hubby: Go Giants!!!

Teriyaki Chicken and Udon

Ingredients
Teriyaki Chicken:
- 2 pieces of chicken breast, cut into cubes
- 1/4 yellow onion, sliced
- 1 clove of garlic, minced
- 2 Tbsp teriyaki sauce (I used Soyaki from "Trader Joesan", I highly recommend this sauce!)
- 1 scallion, chopped
- 1 Tbsp olive oil
- salt and pepper

Udon:
- 2 packs of udon noodles, frozen (make sure the noodles are frozen when placed into the water to cook, this way the noodles are firm (or "Q Q the") when done!)
- 1/2 tsp Hon Dashi Bonito Fish Soup Base

Tools
- pan or wok

Steps
1. Place chicken, onion, garlic, and Teriyaki sauce in a bowl and mix well.  Put aside to let it marinate for about 20 minutes.  Chop scallions in the meantime.

2. Heat a pan or wok on high heat with 1 Tbsp olive oil.  Saute the marinated chicken for about 10-15 minutes until done.  Salt and pepper to taste.

3. Fill a pot with water and place on high heat.  Once boiling, place the frozen udon noodles and cook for 2-3 minutes.  The water may not be boiling after two minutes, but the noodles are cooking, don't worry!  Take out the noodles and place into a bowl.  Add bonito fish soup base and mix well.  Place udon first on a plate and then teriyaki chicken on top.

Serves 2