Chicke udon noodle recipe
Udon noodles are definitely the most comforting Japanese noodles. The kind you can’t eat everyday but really crave once in a while. Yesterday was one of these days and so I had to answer the udon noodles’ calling. I don’t really know many places where you can have good ones in Montreal (if you do, let me know) so I decided to try home made ones. And the result was a pretty yummy udon noodle recipe!
So here is sharing the secret, keep it handy for any future udon cravings.
- 2 servings of fresh udon noodles (the large white noodles made of thick wheat flour)
- 2 chicken breasts, cut into small pieces
- 1 tbsp sesame seed oil + 1 tbsp olive oil
- ⅓ cup soy sauce, ¼ cup hoisin sauce, ½ cup chicken broth
- 1-2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 4 white mushrooms, sliced
- 3 green onions, chopped
- Black pepper and dried chili to taste
How to make the stir fry:
- Prepare your udon noodles according to the package instructions (usually 1 min in boiling water if you stir fry them afterwards). Set aside.
- Heat the olive oil and sesame seed oil in a wok and add chicken pieces. Cook for about 10 min.
- When the chicken is cooked, add ginger, garlic and mushrooms and cook for a couple more minutes
- Add the soy sauce, hoisin sauce, and chicken broth, stir and bring to a boil.
- Taste and add black pepper or chili flakes to spice things up.
- Add udon noodles and cook until noodles are heated through.
- Garnish with green onions, serve and enjoy.