Tuesday, July 26, 2011

Chicken Udon Stir-Fry

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

Soy Sauce

Oyster flavored sauce

Siracha 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.

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