Begin by boiling a large pot of water on high heat. Once it reaches a rolling boil, add the udon noodles and cook according to package instructions, usually 3-5 minutes until soft and chewy. Drain and set aside.

In a large skillet, heat a splash of cooking oil over medium heat. Add the chicken pieces and cook for about 5-7 minutes until golden brown and fully cooked, stirring occasionally.

Stir in the red curry paste and cook for an additional minute, enjoying the fragrance as it activates flavors.

Pour in the coconut milk, stirring to mix with chicken and curry paste. Let it simmer for 2-3 minutes until it thickens slightly.

Toss the cooked udon noodles into the skillet with the coconut red curry sauce, adding optional vegetables. Stir until well coated.

Remove from heat and serve immediately in bowls, ensuring everyone gets plenty of sauce and chicken.