Stir-Fried Chicken & Udon Noodles
2 photos of Stir-fried Chicken & Udon Noodles
By
Amy H.
@Meave
11
I was going to make a garlic and ginger shrimp recipe and serve it over some Udon noodles I had in the fridge, but things got hectic and I used the shrimp for something else. So I came up with this out of what I had sitting in the fridge/freezer this week. It came out really good. I love Asian style food!
Ingredients
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1 1/2 lbboneless, skinless chicken breasts or thighs
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1 pkg(10 oz.) dry udon noodles
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3 Tbsppeanut oil, divided
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2 clovegarlic, minced
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1 mediumonion, sliced into thin strips
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2carrots, julienned
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1 stalk(s)celery, diagonally sliced, thin
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1/4 cchicken broth
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1 tspsesame oil
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2 Tbspsoy sauce
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2 Tbspbrown sugar
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1/4 cthinly sliced green onions
How to Make Stir-Fried Chicken & Udon Noodles
- Prepare Udon Noodles according to package directions. Rinse with cold water. Set aside.
- Partially freeze (or thaw) chicken, depending on your starting point! Slice thinly across the grain into strips.
- In large pan or wok heat 1 tablespoon of the peanut oil over medium-high heat. Stir-fry chicken until fully cooked. Set aside, keep warm.
- Lower heat to medium. Clean wok, add another tablespoon of peanut oil to wok. Saute onions and vegetables for a minute or so. Add garlic, stir-fry another 30 seconds.
- Mix together sesame oil, chicken broth, soy sauce and brown sugar until well combined.
- Add noodles and broth mixture to wok. Toss together noodles and veggies and remaining Tbsp. peanut oil. Add in chicken. Continue to stir-fry until well combined. Remove from heat.
- Plate chicken & noodles stir-fry and garnish with a bit of fresh, sliced, green onion. Serve!
