These tasty and slightly chewy noodles are stir-fried with chicken bits, mushrooms, carrots, bell peppers, spring onions, white radish and tossed in a delicious mix of sesame oil, soy sauce, oyster sauce, and some fish sauce. This lip-smacking udon stir fry will quickly become one of your favourite go-to recipes. For this recipe, frozen udon, Japanese-style thick noodles were used.
Stir-fries of any type are just a nice and quick way to get a meal together. If you enjoy cooking and particularly love quick and easy-to-follow recipes then this stir-fried tofu is a great one to try as well as this pork and biltong fried rice.
Ingredients
For this stir fry, the ingredients are pretty much your standard regular stir fry options. In this recipe I use, mushrooms, garlic, spring onions(green onions), bell peppers, white radish, and a mix of oyster sauce, sesame oil, soy sauce, and a little bit of fish sauce for a beautiful end result.
Instructions
Just like any stir fry, all the ingredients are prepared in advance and then quickly mixed together over high heat. For my stir-fries, I like my meat extra tender and so I tenderize the meat by adding some baking powder to it and then leaving that in for a few minutes before rinsing off, seasoning, and then flash frying.
The baking powder is then washed out and the chicken is seasoned and stir-fried in preparation for the udon stir fry.
The udon is cooked in boiling water but for a maximum of 1 minute(This is for the frozen noodles I used). The noodles will be done in about 40 seconds so do not overcook them! Also, rinse them off, once they're done. This helps to prevent further cooking and also sticking together.
Once all the vegetables and the chicken have gone into the pan or wok and have been mixed well, add the udon, the sauce (oyster sauce, soy sauce, fish sauce, and sesame oil) and quickly mix and take off the heat.
Substitutions
- Oyster Mushrooms - these can easily replace the button mushrooms.
- Tofu - If you aren't a meat eater, you can replace chicken with tofu. You can marinate your tofu as done in this tofu stir fry.
Udon Stir Fry with Chicken Recipe
Ingredients
- 1 pack udon about 230 grams
- 6 button mushrooms sliced
- white radish cut into long strips
- 1 large carrot cut into long strips
- 2 cloves garlic chopped
- spring onions
- 1 medium bell pepper cut into strips
- 1 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- few drops sesame oil
- few drops fish sauce
- 100 grams chicken cut into strips or small pieces
- 1 teaspoon baking powder
Instructions
- Add baking powder to chicken, add about 2 tablespoons of water and let sit for about 10 minutes.
- Rinse off baking powder and season chicken with salt, pepper, onion powder and garlic powder.
- Fry over high heat in a wok for about 5 minutes stirring or tossing the pan to prevent burning. set aside.
- In a large pot bring water to a boil. When water is boiling, add frozen udon and cook for about 50 seconds. Do not let go past 1 minute!
- Drain and rinse under tap water. Set aside.
- In a wok quickly fry the white bits of the spring onions, the garlic, and the carrots.
- Add white radish, bell peppers, and mushrooms and continue to fry.
- Mix all the sauces together.
- Add the udon, stir and then add the sauce mix to the contents of the wok.
- Stir until well combined and then add green parts of the spring onions.
- Mix thoroughly and then take off the heat.
- Serve hot.
Jay says
Great recipe. Tastes amazing!
Edinam says
Thank you!