Ingredients for cooking udon noodles with chicken and vegetables
- Chicken (fresh fillet) 80 grams
- Beijing cabbage 20 grams
- Onion 30 grams
- Carrot 30 grams
- Zucchini 30 grams
- Bulgarian sweet pepper 30 grams
- Garlic 1 clove
- Champignons 40 grams
- Potato starch 2 tablespoons
- Soy sauce 30 milliliters
- Udon noodles 50 grams (raw)
- Vegetable oil 2 tablespoons
- Purified water as needed
- Salt to taste
- Sesame (black or white) as desired and taste
- Main Ingredients: Onions, Carrots, Garlic, Mushrooms, Pasta
- Serving 1 serving
- World CuisineAsian, Oriental
Kitchen scale, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Stove, Saucepan (3 liter capacity), Tablespoon, Frying pan, Kitchen shovel, Plate
Cooking udon noodles with chicken and vegetables:
Step 1: prepare the ingredients.
First, prepare the ingredients. Peel carrots, onions, garlic, zucchini. We cut off the stalk of lettuce and gutted it from the seeds, and for each fungus we remove the roots. We wash these vegetables with Chinese cabbage under a stream of cold running water and dry them with paper kitchen towels. Then, in turn, lay out on a wide cutting board and chop with straws thickness from 3 to 5 millimeters.
Then we wash and dry the chicken fillet. Put it on a clean chopping board and cut into strips of thickness in 1 centimeter and up to 3 long-4 centimeters. After that we put on a kitchen table a plate with starch and other products that will be needed to prepare the dish.
Step 2: Cook the udon noodles with chicken and vegetables.
Now we turn on two rings, one on medium, and the second on strong fire. On the first we put a small pan filled with half purified water. When it boils, add salt and noodles to taste. Cook pasta for 6-7 minutest, intermittently interfering.
At the same time, on the second, where the fire is large, we heat a little oil in a pan. At the same time, we roll pieces of chicken in starch on all sides. After some time, dip them in the heated oil and fry for one minutestirring vigorously with a kitchen spatula.
Then we add to the meat all chopped vegetables except for Beijing cabbage and garlic. Continue to fry them together until half cooked, often stirring. It will take about 5 minutes.
In the meantime, check the noodles, if cooked, throw it in a colander, rinse under cold running water and leave it in this form on a few minutesto drain the remaining liquid.
Next, spread the Beijing cabbage and garlic in the pan. We fry them together with other products 2 minutes.
After that, add the slightly dried noodles and soy sauce there. Turn off the fire, mix everything thoroughly to a homogeneous consistency, transfer the fragrant dish to a plate, sprinkle with black or white sesame, and serve to the table.
Step 3: serve udon noodles with chicken and vegetables.
Udon noodles with chicken and vegetables - the perfect dinner or breakfast in 20-25 minutes. This dish is served hot. If desired, before serving, each serving is sprinkled with sesame seeds or chopped green onions, as well as parsley leaves. Very often, as a supplement to this yummy, they offer boiled or steam rice. Enjoy it!
- noodles can be boiled in advance;
- a minute before full readiness, the dish can be seasoned with dried ginger, allspice or flakes of hot chili peppers;
- very often soy sauce is combined with oyster;
- noodles can be cooked in broth or vegetable broth.