Stir-Fried Udon with Chicken and Vegetables

My kids love pasta and chicken, so I figured I would switch it up and put an Asian spin on their favorite dish. I replaced the pasta with Udon noodles and the kids barely noticed the difference. The chicken seasoning in this dish is very basic which is good for the kids. The Udon noodles tend to soak up all of the sauce, so my advice is to eat the noodles and chicken together to really get all the flavoring.

Ingredients

18 to 20 ounces fresh or frozen udon noodles

1/2 cup mushroom broth

4  tablespoons soy sauce

3 teaspoons sugar

Kosher salt and freshly ground pepper

1 lb skinless, boneless chicken breasts, sliced 1/4 inch thick

2 tablespoons vegetable oil

1/2 small head napa cabbage, chopped into 1 1/2 inch pieces

6 scallions (white and green parts separated), thinly sliced

2 cups snow peas, trimmed

6 cloves garlic, minced

stir fried udon with chicken and vegetables prep

Preparation

  1. 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.
  2. 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 (or wok) 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 another 2 minutes. Transfer to a plate and set aside.
  3. 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 slightly tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, about 1 minute, Add the noodles and stir-fry 30 seconds.
  4. 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 into bowls and top with the scallion greens.
 Stir-frying all the ingredients together

Stir-frying all the ingredients together

 Final dish

Final dish

Pamela LiptonComment