Cut the chicken breasts in half lengthwise so that each breast results in 2 long strips and then thinly slice each strip into pieces. Place all of the chicken slices in a bowl and then add the baking soda, soy sauce and rice vinegar. Stir so that all of the chicken pieces are coated in the sauce and then set aside to marinate for 5-10 minutes while you chop all of the veggies.

In a bowl whisk together all of the ingredients for the sauce and set aside.

In a wok or large skillet over medium high heat add 1 tbsp sesame oil. Add the chicken and 5 minutes stirring every few minutes until the chicken is cooked through and golden brown in color. Once all of the chicken is golden brown in color transfer it to a bowl.

Add the remaining 1 tbsp of sesame oil to the pan and then add in the ginger and garlic and saute for 1 minute until fragrant. Next add the onion, cabbage, shiitake mushrooms and carrots and cook for 5-8 minutes, stirring frequently until all of the veggies are tender.

While the veggies are cooking bring a pot of water to a boil. Add in the udon noodles and cook for 2-3 minutes until the noodles are tender (or follow the package directions). Drain the noodles.

Once the veggies are tender add in the sauce and chicken and toss before finally adding the cooked udon noodles. Divide between bowls and garnish with additional chopped green onions