Easy and tasty Korean style stir fried udon noodles with chicken and veggies.
Every so often I long for a specific structure of food. I’m not describing any type of specific food yet simply the structure, like something crispy or crunchy or soft. Is this unusual?
Anyhow, recently, I wished to have something crunchy and slurpy yet not untidy to ensure that it’s very easy to require to help my other half. So, I acquired a number of packages of udon noodles and it appeared like it ticked all packages, yet I had no concept what I was mosting likely to do with it.
While udon noodles are extremely flexible active ingredients (it can be offered warm or cool and stir fried or offered in a soup), you can involuntarily wind up with a rather boring preference relying on exactly how you prepare it. Do you concur?
So below is my ‘not boring yet unexpectedly dish’ that I showed upwith I called it unexpectedly since I simply included whatever active ingredients appeared right during that time.
Still, I utilized my staple sauce combination– soy sauce, garlic and honey and I determined to provide some Korean spin to it, so it’s not absolutely unexpectedly.
Yet, the outcome was genuine unexpectedly! It was extremely tasty. I can happily claim that it was my finest udon noodle recipe I have actually ever before made. I was so pleased that I documented the active ingredients as I was preparing it, so I can share this with you currently.
Despite the fact that I included a tiny dosage of gochujang, it had not been spicy neither can you also inform that I included gochujang in the sauce. It was a healthy full-flavored, pleasant and juicy (the sauce), crispy (from the veggies), tender (from the chicken upper leg) and crunchy and slurpy (from the udon noodles) dish.
So, I wish you attempt this quickly also!
P.S. If you like udon noodles, make certain to have a look at my kimchi udon stir fry and chicken and broccoli noodle stir fry.
Active Ingredients for 3 to 4 portions
Key
- 370 g/ 13 ounces skinless chicken upper leg, very finely cut
- 270 g/ 9.5 ounces fresh infant bok choy leaves, divided and washed in cool water
- 230 g/ 8 ounces broccoli, stem cut and reduced right into tiny florets
- 210 g carrots, cut right into lengthy strips
- 20 g/ 0.7 ounces red capsicum/bell pepper, cut right into lengthy strips
- 600 g/ 1.3 extra pounds fresh udon noodles
- Some cooking oil (I made use of rice bran oil)
Chicken marinate sauce (mix these sauce well in a tiny dish)
- 6 Tablespoon soy sauce
- 2 Tablespoon honey
- 1 Tablespoon minced garlic
- 1 tsp gochujang (Korean chili paste)
- 3 sprays of ground black pepper
* 1 Tablespoon = 15 ml
** If you intend to learn more about Korean active ingredients, inspect my 30 vital Korean active ingredients listing!
Just How to Make Stir Fried Udon Noodles with Chicken and Veggies
1. Prepare the active ingredients as stated in the above active ingredients area. (I made use of the infant bok choy without slicing it, yet you can reduce them if you want.)
2. Marinade the chicken in the marinate sauce for 30 minutes.
3. Warm the frying pan on the range for 10 secs above warmth. Include some cooking oil and spread out the oil with the spatula. After that include the seasoned chicken (with all sauce) and prepare it for 3 to 5 minutes above warmth. Stir it periodically.
4. Minimize the warmth to tool high and include all the veggies. Stir them well. Prepare it for 3 to 5 minutes.
5. While you are preparing the chicken from action 3, steam some water in a pan (it takes 5 to 8 minutes). After that include the udon noodles and steam them per maker’s guidelines. Drain pipes the water. Establish the noodles apart.
6. Include the udon noodles right into the frying pan and blend them well with the remainder of active ingredients in the frying pan for 1 to 2 minutes.
7. Offer them on a plate and appreciate!
Korean Style Stir fried Udon Noodles with Chicken and Veggies
Publish
Pin
Price
Conserve Conserved!
Active Ingredients
Key
- 370 g skinless chicken upper leg( 13 ounces), very finely cut
- 270 g fresh infant bok choy( 9.5 ounces), apart and washed in cool water
- 230 g broccoli( 8 ounces), stem cut and reduced right into tiny florets
- 210 g carrots, cut right into lengthy strips
- 20 g red capsicum/ bell pepper (0.7 ounces), cut right into lengthy strips
- 600 g fresh udon noodles( 1.3 extra pounds)
- Some cooking oil– I made use of rice bran oil
Chicken marinate sauce (mix this sauce well in a tiny dish)
- 6 Tablespoon soy sauce
- 2 Tablespoon honey
- 1 Tablespoon minced garlic
- 1 tsp gochujang
- 3 sprays ground black pepper
Directions
-
Prepare the active ingredients as stated in the above active ingredients area. (I made use of the infant bok choy without slicing it, yet you can reduce them if you want.)
-
Marinade the chicken in the marinate sauce for 30 minutes.
-
Warm the frying pan on the range for 10 secs above warmth. Include some cooking oil and spread out the oil with the spatula. After that include the seasoned chicken (with all sauce) and prepare it for 3 to 5 minutes above warmth. Stir it periodically.
-
Minimize the warmth to tool high and include all the veggies. Stir them well. Prepare it for 3 to 5 minutes.
-
While you are preparing the chicken from action 3, steam some water in a pan (it takes 5 to 8 minutes). After that include the udon noodles and steam them per maker’s guidelines. Drain pipes the water. Establish the noodles apart.
-
Include the udon noodles right into the frying pan and blend them well with the remainder of active ingredients in the frying pan for 1 to 2 minutes.
-
Offer them on a plate and appreciate!
Nourishment Details (per offering)
The nourishment details revealed is a price quote given by an on-line nourishment calculator. It ought to not be thought about an alternative to a specialist nutritional expert’s suggestions.
You Might Likewise Like
-
Kimchi Udon Noodle Stir Fry
-
Dakgangjeong– Soy Garlic Fried Chicken
-
Jjolmyeon (Korean Spicy Chewy Noodles)
