Chicken Udon Noodles

 

Ingredients:

2 packets Udon noodles

6 chicken tenders (cut into bite-sized pieces)

2 tablespoon cooking oil (part)

1 tablespoon minced garlic

1/2 onion (peeled and cubed)

1/2 carrot (peeled and sliced)

3 heads bok choy (sliced into thin strips)

1 tablespoon toasted white sesame seeds (optional, I did not put)

1/2 teaspoon ground black pepper

1 tablespoon water

Chicken marinade:

1 teaspoon light soy sauce

1/4 teaspoon ground black pepper

1 teaspoon corn flour/corn starch

1/2 tablespoon water

Sauce:

1/2 tablespoon light soy sauce

1/2 tablespoon dark soy sauce (depending on the darkness of your soy sauce)

1 tablespoon oyster sauce

1 tablespoon rice wine

1/2 teaspoon sugar

Methods:

1. Blanch the Udon noodles as per packet instructions, drain and set aside.
2. Marinade the chicken in light soy sauce, pepper, corn flour and water.  Let it sit for 10 minutes while you prep the veggies.
3. In a heated wok, add 1 tablespoon of cooking oil, then add chicken.  Pan-fry over medium heat until cooked through and set aside.
4. In a clean wok, add 1 tablespoon of cooking oil and saute mince garlic until lightly golden.
5. Add onion, carrot, bok choy and 1 tablespoon of water, stir to mix well. Cook until carrot softens.
6. Add back the chicken, udon noodles and sauce, then mix well and cook for 2-3 minutes.  Add 1-2 tablespoons of water if needed, and serve warm. 

This yummylicious recipe is adapted from 'cookingwithlei.com' with slight adjustments to suit my cooking preference.