Cut the prepared vegetables and mushrooms into bite-size pieces. Put 2 pieces of red pepper paste in a small bowl and mix them thoroughly.

Add curry powder and mix well with red pepper paste seasoning.

Cut the chicken into pieces and prepare it with only flesh.

Blanch the trimmed chicken in boiling water. When blanching, add salt and furu rice wine (soju if not available) and blanch slightly. You don't have to cook the chicken to the core.

Put the slightly blanched chicken back into a frying pan with plenty of oil and stir-fry it.

Stir-fry it to a certain extent, then add the first sauce (just 1/2 of the sauce first), and then add all the ingredients such as vegetables and mushrooms.

Add udon noodles to boiling water. Remove from heat when udon noodles become chewy as they are loosened. Put the cooked udon noodles in a sieve and shake off the water.

Add the udon noodles you just blanched to the stir-fried chicken. Add the remaining sauce (half the remaining amount) to the udon noodle and stir-fry evenly. The seasoning is evenly cut in udon, and if you cut the udon noodles easily, remove them from the well-fried heat.