Udon noodles with chicken and vegetables (stir-fry)
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Stir-fry – is a cooking method in which meat and vegetables are quickly fried in a hot pan with a small amount of oil. This is also how the popular Asian udon noodles with chicken and vegetables are prepared, resulting in not only delicious but also filling.
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.
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:
- 500-600 g fresh or frozen udon noodles
- 0.25 tbsp. mushroom broth
- 2 tbsp sake
- 2 tablespoons soy sauce
- 1.5 tsp sugar
- 200 g skinless and boneless chicken breasts, cut into 0.5 cm thick pieces.
- 2 tablespoons of vegetable oil
- 1/4 small head of Napa cabbage, cut into 3-4cm pieces.
- 1 carrot, thinly sliced at an angle
- 3 green onions (white and green parts separated), thinly sliced
- 1 cup green peas, trimmed
- 6 cloves garlic, chopped
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Recipes with similar ingredients: noodles, sake, soy sauce, sugar, chicken breasts, Chinese cabbage (Napa), carrot, green onions, sugar snap peas, garlic
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Transfer the noodles to a colander and rinse with cold water, tossing them with your hands.
- In a large measuring cup, combine the mushroom broth, sake, soy sauce, sugar, and 1/4 teaspoon each of salt and pepper. Heat a large, nonstick skillet over high heat. Add 1 tablespoon of vegetable oil and heat until the oil ripples. Season the chicken lightly with salt and pepper; add to the skillet and cook for 2 minutes, until the bottom is golden brown. Flip and cook for about another minute. Transfer to a bowl and let rest.
- Add the remaining 1 tablespoon of vegetable oil to the pan and add the cabbage, carrots, and white parts of the onion. Cook, stirring, for about 2 minutes, until the cabbage begins to soften and the carrots are crisp-tender. Add the peas and garlic and cook for another 1-2 minutes, stirring constantly, until the garlic is golden. Add the noodles and cook for about 30 seconds, stirring constantly, until the mixture is dry and evenly cooked.
- Add the mushroom broth mixture and chicken to the pan and continue cooking, stirring, for another 1-2 minutes, until the liquid begins to evaporate and completely coats the noodles. Season with salt and pepper. Divide the noodles and vegetables among bowls and garnish with the remaining green onions.
Categories:
recipe / Main courses / Pasta / Vegetables and mushrooms / Bird / / / Food Network - recipes / Asian cuisine
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