Chicken And Vegetable Stir Fry With Udon Noodles Food

EASY STIR FRY WITH UDON NOODLES

Steps:

• Soak noodles in hot water for 5 minutes or cook Udon Noodles according to the package directions.
• Make Stir Fry Sauce: In meanwhile, mix stir fry sauce. In a small bowl, add all stir-fry ingredients. Mix well until honey mixes well with oyster sauce, vinegar and chili paste. Set aside. Slice all veggies and mince garlic.
• Cook Tofu: Heat a part of oil (mixture of cooking oil and sesame oil - 1/2 tbsp cooking oil, 1 tsp sesame oil) in a wok/saute pan, add diced (pressed, drained) tofu with a tbsp stir-fry sauce, stir fry until tofu is light brown at edges. (careful of spatter) Remove cooked tofu into a bowl leaving behind any oil in the wok.
• Stir Fry Udon Noodles: In same pan, heat on medium-high, add remaining oil. Add garlic with veggies and stir-fry for 1 minute. Add drained udon noodles, stir-fry sauce. Cook on high heat until sauce coats the noodles (3-4 minutes) and noodles are bit caramelized. Add tofu, toss with noodles gently. Remove from heat. Add a tbsp lime juice with pinch of salt and pepper. Taste and adjust salt/lime juice.
• Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

CHICKEN & VEG STIR-FRY

Steps:

• Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
• Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
• Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
• Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
• Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
• Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
• Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
• Divide between your plates, scatter over the sesame seeds and coriander, and dig in.

CHICKEN STIR FRIED UDON NOODLES

Steps:

• Wash and cut cabbage
• Wash and cut carrot into strips
• Wash and cut chicken thigh into strips
• Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
• Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
• Set the cooked cabbage, carrot and chicken aside
• Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
• After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
• Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
• Stir fried them little bit and ready to serve

STIR FRY NOODLES

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
• Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
• In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
• Add half the scallion mixture and saute until fragrant, about 1 minute.
• Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
• Add the eggs, sriracha, chicken, and remaining scallion mixture.
• Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
• Remove from heat. Sprinkle with the reserved green onions.

TERIYAKI CHICKEN YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Wash and peel (optional) the carrot, and cut them into thin slivers and set aside
• Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside
• Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside
• Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.
• Grate the ginger and set aside later for the sauce
• Hand shred, or thinly slice the leftover chicken and set aside
• Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside
• Set a small pot on the stove on medium-low heat
• Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)
• Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes
• While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.
• Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.
• Once the sauce thickens, set it aside for later.
• Use a large frying pan and set the stove to medium to medium high heat.
• Add 2 tablespoons of oil to the frying pan and wait for it to get hot.
• Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)
• Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.
• Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.
• Add in the chicken and mix everything together and cook for another 1-2 minutes.
• Add in the noodles and cook for 1 minute
• Add in the sauce and cook everything for 1 minute
• Once everything is all cooked, plate it and enjoy!

15 MINUTE SPICY UDON STIR FRY

Steps:

• Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
• In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
• If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
• Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

HOISIN CHICKEN UDON NOODLES

Steps:

• Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
• Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
• Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
• Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.

CHICKEN UDON

Steps:

• Boil water in a pot then. When water is boiling add udon noodles then let simmer for 5 mins. Drain and set aside.
• Wash chicken breast thoroughly and cut into strips. Season with salt, pepper, and light soy sauce and marinate for 5 to 10 minutes.

CHICKEN UDON STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook udon noodles according to package directions, drain well, and set aside.
• While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
• Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
• Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
• Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
• Garnish with sesame seeds and green onions if desired.

UDON NOODLE AND MUSHROOM STIR FRY

Steps:

• If using dried udon noodles, prepare according to directions on package (see notes).
• Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
• Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
• While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
• Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
• Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

TERIYAKI CHICKEN UDON RECIPE

Steps:

• Method: Marinate the chicken with at least half of the sauce. The chicken should be covered evenly. Set aside for about 30 minutes. Heat oil in a frying pan over medium heat. Fry the chicken until both sides are lightly brown. Pour in all the marinade. Cover and cook the chicken over low heat until the chicken is cooked through. Dish up and let it rest for 10 minutes. Cut into thick slices. Set aside. Add a little more oil into the pan. Increase heat to high. Saute onion until transcalent. Add the bean sprout. Stir to combine. Add udon noodles. Stir and cook until heated evenly. Along the way of stir frying the noodles, add the cooked marinade bit by bit and combine well. You might not need to add all the sauce. Toss in the chicken and chives. Stir and cook until the chives are just cooked. Test the taste. If you're satisfied, it's done. Serve immediately.

CHICKEN AND VEGGIE STIR FRY WITH UDON NOODLES

Steps:

• Prepare the chicken thighs by cutting into smaller pieces and transfer to a clean bowl. Add the soy sauce, olive oil, salt and pepper. Mix together to combine.
• If using frozen udon noodles, flash boil the noodles for 1-2 minutes and drain. Set aside.
• Heat a skillet to med-high heat and add some oil. Add the onions to the skillet and cook until slightly tender. Add the chicken to the skillet and saute for 3 minutes or until cooked through. Add the mushrooms, carrots, cabbage to the skillet and continue to saute.
• To the skillet, add the oyster sauce and sesame oil. Stir to combine all the flavors. Add the udon noodles and mix to combine. Garnish with green onion slices. Serve immediately!

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
• Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
• Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.