Chicken Udon Noodles

Rinse & cut the chicken fillets into small pieces & place them into a bowl. These stainless steel bowls are from Tez Cookware.

To the chicken, add in salt & cracked black pepper.

Add in the corn flour/starch. The cornstarch helps the chicken brown easily on the outside & keeps it juicy on the inside, plus it helps thicken the sauce.

Next, add in chili flakes – (this is optional) it just adds extra flavour & does not make the dish spicy whatsoever.

Thereafter, add in the light & dark soy sauce. I got these from Gorimas.

Mix everything well.

Cover & set aside to marinate until ready to use.

Next it’s time to prep the noodles. I got the Udon Noodles from Woolworths & they come vacuum sealed in 200 grams, so I used 3 packs.

Fill up a pot with enough water to boil the noodles.

On high heat, allow the water to come to a boil.

Once the water reaches a boil, carefully add in the Udon Noodles.

After about 3 minutes, the noodles should start to soften, use tongs & separate them so that they are not clustered together.

After about 7 minutes, the noodles should be cooked – not too soft whereby it will get mushy.

Strain the noodles in a colander & set aside until ready to use.

Now it’s time to bring out that marinated chicken.

Heat the vegetable oil in a wok or wide pot on medium heat. I am using the 34cm Schumann Pro Wok.

Once the oil is hot, carefully add in the marinated chicken.

Add in the crushed ginger & garlic (or paste).

Mix well & allow the chicken to cook for about 6 minutes.

Next, I am using the Rainbow Slaw from Woolworths which has julienne cabbage & carrot with spinach & coriander – I found this more convenient to use but feel free to cut them from whole or add any other veg.

Add the vegetables to the chicken.

Give it a stir.

Cover with a lid & allow the vegetables to cook for about 6 minutes or until soft.

Thereafter, add in salt to taste & a drizzle of honey. More salt needs to be added (a part from the marinade) as the noodles will be going in as well. The honey balances out the soy sauce. Mix everything well.

Add in the Udon Noodles along with the 1 tablespoon of light soy sauce & 1 tablespoon of dark soy sauce.

Mix until all the ingredients are well combined.

Allow it to simmer for 3 minutes.

Thereafter, add in some chopped spring onion & a drizzle of sesame oil.

I also got the sesame oil from Gorimas.

Mix well & plate.

These Chicken Udon Noodles are absolutely delicious & can store in the refrigerator for up to a week (that’s if they can last that long because in my home this dish gets completely wiped out lol).