Chicken Udon Noodles Recipe

Heat dashi to a boil.

Chicken udon noodles recipe. Add udon to the soup and let it simmer for 2 3 minutes. When the noodles start to pick up some color stir with a wooden spoon and then add the chicken and vegetables. Cut the stems of the scallions into 2 inch long pieces.

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 the chicken breast stir fry until brown and cooked through. Tip in the udon noodles and stir in with other ingredients.

For the soup mix the chicken stock soy sauce sugar and salt together in a bowl until the salt and sugar are fully dissolved. Gradually pour the udon sauce while stirring until the noodles are coated with sauce. Add the udon noodles and prepared sauce to the wok toss everything together well and cook until the noodles are heated through.

Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add salt soy sauce mirin sake to dashi then chicken. Break an egg into a container with a spout and beat it.

The spout makes it a lot easier to drizzle the egg into the soup later. Add the carrots and cabbage stir fry and let sit for about 10 mins. 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.

Stir to combine everything and finish cooking the chicken 2 to 3 minutes.