Udon Noodles, which marks its origin in AD time period in Japan is thick and made out of pure wheat, much popular all over the world. People mostly enjoy this in soups with some fish-cakes and soy-sauce, but stir frying the same using some chicken and loads of vegetables is another kind of fun! Recipe uses only a little oil and lot of vegetables and some eggs, so I would like to call it delicious and healthy! The Asian Marinade, like the name, is a beautifully flavoured one with soy-sauce and curry paste, pure Asian. Dunk yourself into this recipe and have an amazing plate of food!
- Skinless chicken breasts – 250-300 grams, cleaned, rammed using mallet and cut into long pieces
- Udon Noodles – 400 grams
- Carrots and French beans – 250 grams, cut to long strips
- cauliflower -200 grams, steamed as florets for around 5 minutes
- scallion – lots
- red and green peppers – lots
- eggs – 3 medium
For the asian marinade:
- soysauce – 4 tablespoon
- teriyaki marinade -1 tablespoon
- crushed pepper – 1 tablespoon
- vinegar – 1 teaspoon
- honey – 2 tablespoon
- Indonesian/Thai curry paste – 1 tablespoon
- minced garlic – 1.5 tablespoon
- Marinate your chicken with all the items mentioned below ingredients and set them for 1 hour in the fridge, or best, overnight.
- In a wok, throw some olive oil, brush it all over the pan and add the chicken pieces, along with the sauce and stir fry them for 3 to 5 minutes. In the meanwhile, boil lot of water in a pan and blanch udon noodles for 2 minutes, drain them.
- Once the chicken is almost done, add all the vegetables except the spring onions, let them be there on simmer for 4 to 5 minutes, check the salt.
- In a bowl, break 3 eggs and a dash of salt and whisk them to get a uniform consistency. In a non-stick pan, cook the egg in 2 batches like omelette and cut them up to wide strips.
- Now, add the drained Udon noodles into the wok and combine them with the sauce, chicken and vegetables, in low flame.
- Finally add the spring onions and turn the flame off.
- Serve hot!