Stir-fry with chicken, vegetables, and udon noodles

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Try this delicious Asian-inspired dish. It's a perfect combination of chicken, shiitake mushrooms, edamame beans, spices, vegetables, udon noodles, and a wonderful sauce that coats and saturates everything. It's prepared quickly and easily using the stir-fry technique, stirring frequently over high heat. All ingredients are added to the pan in a specific order. Prepare them and place them near the stove so you won't have to worry about distractions—all you have to do is stand and stir until you have a full pan of delicious Asian stir-fry. Serve topped with chopped peanuts and fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 boneless, skinless chicken thighs, thinly sliced
1 tsp peanut butter + more as needed
3 tablespoons soy sauce
3 green onions (white parts separated from green parts), sliced diagonally
2 cloves garlic, crushed and finely chopped
2.5 cm ginger root, peeled and finely grated
Half a jalapeño, seeded and finely diced
2 medium carrots, cut into strips
110 g shiitake mushrooms, stems trimmed, caps thinly sliced
3 tbsp. l. rice vinegar
1 cup shredded Chinese cabbage
0.5 cup edamame beans
450 g fresh udon noodles
Sesame oil, to drizzle
1/4 cup coarsely chopped peanuts
Cilantro, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Grease a large, straight-sided skillet with peanut oil and place over medium heat. Add the chicken and 1 tablespoon of soy sauce. Cook until cooked through, then remove the chicken and set aside.
Add the white parts of the green onions, garlic, ginger, and jalapeño. Add a little more peanut oil and sauté over medium heat for 1-2 minutes. Add the carrots and sauté until softened, about 2 minutes. Add the mushrooms and sauté until softened, 2-3 minutes. Add the remaining 2 tablespoons soy sauce and vinegar, then add the napa cabbage, edamame, and reserved chicken and sauté for another minute. Sprinkle with green onions.

Bring a large pot of salted water to a boil. Add the noodles and cook until tender, stirring with tongs to prevent sticking, about 30 seconds.
Add the noodles to the pan, stir, and cook until heated through and coated with the sauce. Drizzle with sesame oil, transfer to a serving platter, and garnish with peanuts and cilantro.

Categories:

recipe / Dinner / Main courses / Pasta / Bird / / / American cuisine / Asian cuisine / Anne Burrell

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