Korean Stir Fry Udon Chicken Recipe 475 Food

15 MINUTE KOREAN STYLE UDON STIR FRY

Steps:

• Add 1 tablespoon of kimchi butter (see below for kimchi butter instructions) to a skillet and heat over medium heat. Add the chicken thighs and cook, 3-4 minutes per side, until no longer pink in the middle.
• Remove and set aside to cool. Once cool to the touch, slice the chicken into bite sized pieces. You can do this part in advance if you'd like.
• Add another tablespoon of kimchi butter to the skillet and heat over medium-high heat.
• Add the chicken and cook for 30 seconds.
• Add the udon noodles and garlic and cook for 2-3 minutes. It's ok if the noodles char a touch, it adds some flavor. Just be careful they don't burn.
• Add the mirin and let it cook for 1 minute, tossing often.
• Add the soy sauce, bacon and sesame oil. Cook until all the liquid has evaporated (about 2-3 minutes).
• Serve with a fried egg on top (optional) and garnish with green onions.

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.

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 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

DAK GALBI (KOREAN SPICY CHICKEN STIR-FRY)

Steps:

• Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
• Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
• Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

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.

KOREAN STIR FRY UDON & CHICKEN RECIPE - (4.7/5)

Steps:

• Prepare the ingredients as mentioned in the above ingredients section. (I used the baby bok choy without chopping it, but you could cut them if you wish.) Marinate the chicken with the marinade sauce for 30 mins. Heat the wok on the stove for 10 seconds on high heat. Add some vegetable oil (I use rice bran oil) and spread the oil with the spatula. Then add the marinated chicken (with all sauce) and cook it for 3 to 5 mins on high heat. Stir it occasionally. Reduce the heat to medium high and add all the vegetables. Stir them well. Cook it for 3 to 5 mins. While you are cooking the chicken from step 3, boil some water in a sauce pan (it takes 5 to 8 mins). Dip the fresh udon noodles and leave it for 3 to 5 mins. During this time, lighly separate the noodles using tongs and/or chopstics. This is to parboil the fresh udon noodles. I prefer soaking udon noodles in warm/hot water before using, as it separates the noodles easily and the sauce gets absorbed better. (However this step can be skipped. In that case, you will need to cook it longer in the next step.) After the time is lapsed, drain the water. Add the udon noodles into the wok and mix them well with the rest of ingredients in the wok for 1 to 2 mins. Serve them on a plate and enjoy!