Add 3 tablespoons ORGANIC MISO WHITE, 3 tablespoons water, 2 teaspoons sugar, and1 teaspoon toasted sesame oil to a bowl and stir until the miso sauce is smooth and free of lumps.
Marinate 1 boneless skinless chicken thigh with 2 large cloves garlic and 2 teaspoons soy sauce.
Add 1 tablespoon vegetable oil, the marinated chicken,and 1/3 carrot to a large skillet preheated over medium-high heat. Spread theingredients into a single layer and let them cook undisturbed until they startto brown.
Stir-fry the mixture until thechicken is mostly cooked through.
Add 2 servings cooked udonnoodles and 2 leaves cabbage, and stir-fry until the cabbage is vibrant greenand the udon begins to brown around the edges.
Add the miso sauce and toss to coat evenly. When mostof the liquid has evaporated, add 3 green onions and toss to incorporate.
