Wok with udon noodles and vegetables

Ingredients:
🔸Udon noodles - 150g
🔸Chicken fillet from thigh - 150g
🔸Oyster mushrooms - 200g
🔸Sweet pepper - 100g
🔸Carrot - 100g
🔸Garlic - 10g
🔸Ginger - 5g
🔸Vegetable oil - 40ml
🔸Soy sauce Tamaki - 20ml
🔸Fish sauce - 20ml
🔸Sweet chili sauce Tamaki - 40ml
🔸Green onion - 20g
🔸Sesame - 5g
🔸Chili pepper - 2g
Cooking method:
1. Place udon noodles in boiling salted water. Cook for 4-5 minutes. Then put it on a sieve.
2. Peel and wash the carrots and onions. Cut the onion into half rings, carrots and sweet peppers into strips. Wash the oyster mushrooms, cut off the roots, and separate them into mushrooms. Cut large ones into two parts, but there is no need to cut them very finely.
3. Cut the chicken fillet from the thigh into medium pieces.
4. Chop the garlic, ginger root and green onions.
5. Heat vegetable oil in a frying pan, quickly fry ginger and garlic, add chicken, fry for another 4 minutes, add vegetables, oyster mushrooms and fry over high heat until softened. Pour Sweet chili, fish and soy sauces into the pan, stir, add udon noodles.
6. Sprinkle with chopped chilies, sesame seeds and green onions.
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