CHICKEN UDON NOODLES
This Recipe Serves 3-4
I am obsessed with noodles & when I put this Chicken Udon Noodles together, it became a weekly dish in my home. I wish I could have it everyday but I am a curry girl too lol.
Udon Noodles come packaged either frozen or vacuum sealed, they are thick, white in colour & are slightly chewy. These noodles are mostly used in Japanese dishes & are made from wheat flour. They are also mild in flavour but soak up all the flavours that they are combined with.
This meal was ready in no time so it’s perfect for weeknight dinners or even a meal for chilled weekends. It isn’t a spicy dish so it’s definitely kid friendly but if you like the heat then feel free to adjust this recipe accordingly. Also, if you want a vegetarian option, simply omit the chicken.
Chicken Udon Noodles Ingredients:
For The Chicken:
- 2 chicken fillets
- ½ teaspoon salt
- 1 tablespoon corn flour/starch
- 1 teaspoon chili flakes (optional)
- ½ teaspoon cracked black pepper
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
Other Ingredients:
- 600 grams Udon Noodles
- Water as needed
- 150 grams rainbow slaw (Julienne cabbage & carrot with spinach & coriander)
- 1 tablespoon crushed ginger & garlic (or paste)
- 2 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- Salt to taste
- Drizzle of honey
- Spring onions
- Drizzle of sesame oil
Method:
- 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).
