UDON NOODLES SOUP RECIPE RECIPES

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CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES RECIPE ...



Chicken and Vegetable Stir-Fry with Udon Noodles Recipe ... image

Provided by Anne Burrell

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 19

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce 
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias 
2 cloves garlic, smashed and finely chopped 
One 1-inch piece fresh ginger, peeled and finely grated 
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise 
2 medium carrots, julienned 
4 ounces shiitake mushrooms, stemmed and sliced 
3 tablespoons rice wine vinegar 
1 cup chiffonade Napa cabbage 
1/2 cup edamame 
Kosher salt
1 pound fresh udon noodles 
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped 
Cilantro, for garnish 

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.

VEGGIE YAKI UDON RECIPE | BBC GOOD FOOD



Veggie yaki udon recipe | BBC Good Food image

Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot

Provided by Esther Clark

Categories     Dinner, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 11

1½ tbsp sesame oil
1 red onion , cut into thin wedges
160g mangetout
70g baby corn , halved
2 baby pak choi , quartered
3 spring onions , sliced
1 large garlic clove , crushed
½ tbsp mild curry powder
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

Steps:

  • Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
  • Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

Nutrition Facts : Calories 366 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.4 milligram of sodium

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