STIR-FRIED UDON NOODLES

 

Udon noodles are sometimes known as fat spaghetti. It is thick wheat noodles that are soft and chewy made by mixing flour with salted water, stretching, and cutting the dough into thin strips. There are a lot of stories on how udon was discovered. One of it says that it was discovered by a Rinzai monk who introduced flour milling from China to Japan. Floured crops were then made into noodles such as udon and pancakes. The locals loved it and then milling techniques were spread all around the globe. Another story states that it began during the Nara period made with wheat and rice flour. The interesting thing about udon is that the thickness and hardness of the noodles vary from region to region.

 

Delicious does not need to be time-consuming! Stir-fried udon noodles can prove that. If you want a quick lunch or dinner, this is for you! Especially if you have a big appetite for a little time. Just like any other stir-fry, the ingredients are up to you. These dishes are always great for cleaning the fridge since you can choose any vegetables you like and if you want a meatier meal you can always add a protein like shrimps, chicken or pork. Here is a simple recipe you can make in just 15minutes.

 

 

Chicken and Vegetable Stir-Fry with Udon Noodles

 

Ingredients:

 

1 carrot, thinly sliced on an angle

3 scallions (white and green parts separated), thinly sliced

1 cup snow peas, trimmed

6 cloves garlic, minced

1/4 cup mushroom broth

2 tablespoons sake

2 tablespoons soy sauce

1 1/2 teaspoons sugar

Kosher salt and freshly ground pepper

8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick

2 tablespoons vegetable oil

1/4 small head napa cabbage, chopped into 1 1/2-inch piece

20 ounces fresh or frozen udon noodles

 

Directions:

 

1.) Cook noodles in a large pot of boiling water. Drain in a colander and rinse under cold water, stirring the noodles with your hands and set aside.

2.) Put together the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup and set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper. Add to the skillet and cook until browned about 2 minutes. Flip and cook about 1 minute. Transfer to a bowl and set aside.

3.) Next is to put the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Stir until the cabbage is wilted and the carrot is crisp-tender for about 2 minutes. Add the snow peas, garlic, and stir-fry until the garlic is golden for 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined. 30 seconds of stirring is enough.

4.) At this point, you need to add the chicken and mushroom broth to the skillet and cook. Toss it until the liquid is reduced and the noodles are coated for about 1 to 2 more minutes. Then season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens. Enjoy!

 

Slurping on your favorite noodles will be extra special if you prepare it in a Japanese bowl that will make you feel like you are eating in a fancy Asian restaurant. And bowl that is just perfect size for serving. And of course, it's a total plus if it is extra durable and made from food grade melamine which is much harder to break and is guaranteed to last you a long time.

 

 

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