Chicken Udon Stir-Fry
2 lbs Udon Noodles (these can be found in Asian or Japanese specialty markets)
3 cups Broccoli-blanched
1 lb. raw chicken-chopped into cubes
2 cups Snow Peas
1 cup Shitake Mushrooms
3 teaspoons corn starch
3 cups water
4 eggs (beaten)
5 large cloves raw garlic-finely chopped
1 large piece of fresh ginger-chopped
Oyster flavored sauce
Nap-Pla (fish sauce-also from specialty markets)
**I usually split everything in half, and make two batches in the wok.
Blanch broccoli and snow peas for 1 minute in boiling water. Remove & rinse in cold water. Chop garlic and ginger, fry until golden brown in a combination of vegetable oil & sesame oil. Add chicken, cover & cook for about 5 minutes, adding all sauces for seasoning on top. Slide chicken to the side of the wok, add eggs, and let them make an omelet. Add water/corn starch mixture, and mix everything well. Add mushrooms, snow peas, broccoli, and mix well. Add noodles, and remove from heat. Serve immediately.