John Myers
Udon Chicken Bowl
The perfect udon chicken bowl recipe with a picture and simple step-by-step instructions.
- 400 g Yaki Udon noodles cooked (see my KB)
- 300 g Chicken breast fillet
- 1 medium sized Onion
- 60 g Leek
- 130 g Snack peppers colorful
- 70 g Cauliflower fresh
- 100 g Cucumber
- 1 size Red peppers
- 60 g Shii-Take mushrooms
- 2 small Garlic cloves
- 1 piece Fresh ginger (2 cm)
- 1 tsp Toasted sesame oil
- 4 tbsp Sunflower oil
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 1 tbsp Light sesame for the garnish
Preparation:
- Prepare udon noodles (see my KB) and have them ready. Cut the chicken breast fillet into finger-thick strips. Peel the onion, quarter lengthways. Halve the quarters crosswise again and pluck the individual slats apart. Wash and clean the leek, cut lengthways into wide strips and halve them once more if necessary. Wash the bell peppers, remove the stalk, core and cut into strips. Cut the cauliflower into small florets. Wash the cucumber and cut into narrow strips approx. 5 cm long. If the cucumber has a lot of seeds in the middle, scrape them out and then prepare enough cucumber to make 100 g. Remove the base of the pepperoni, cut in half, core and cut into fine strips. Rub off the mushrooms in kitchen paper. Large quarters, small halves. Skin the garlic, finely chop. Peel and finely chop the ginger.
- Heat the sesame and sunflower oil in a wok. Briefly fry the vegetables (except for the garlic, peppers and ginger) in it. Then immediately add the strips of meat and stir-fry until they no longer look translucent. Stir in garlic, peppers, ginger, soy sauce and sugar and fry everything for another 3 minutes. Then fold in the noodles and fry them until they have taken on aroma and heat. Then arrange in a bowl, sprinkle with some sesame seeds and …………… just let it taste ……
- If well prepared, a dish that will be prepared very quickly – later.
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