Heat 2 tbsp olive oil in a medium sauté pan over medium heat
Add chicken tenders and season with salt and pepper
Cook chicken about 4 minutes on each side, until cooked thru
Remove chicken from pan and set aside to cool
In same pan, sauté onions and bell pepper over medium heat until soft
Add mushrooms and cook for additional 2-4 minutes, Add cabbage and carrots and cook for additional 2 minutes
Add garlic, season with salt and pepper and cook until fragrant, about 3 minutes
Remove from heat and transfer vegetables to a large bowl
Place udon noodles in microwave safe bowl with seasoning package that comes with noodles. Cover with 1 1/3 cup water and cook in microwave on high for 3 minutes
Remove noodles from bowl (save water for later use), place in colander and rinse with cold water
Prepare broth by combining soy sauce, sesame oil, gochujang, Worcestershire, brown sugar, lime, red pepper flakes, ginger, and garlic power in small sauce pot
Place pot over medium heat on stove and stir until sugar is dissolved
Add leftover water from cooking udon noodles (1+ cup should be leftover)
Bring to a boil then reduce to simmer for about 3-5 minutes
Combine udon noodles and sautéed vegetables in bowl. Slice chicken and place on top of noodles. Pour hot broth over top.
Garnish with sesame seeds and cilantro