Udon noodles with chicken

Ingredients

• Udon noodles – 200 g
• Chicken fillet – 300 g
• Onions – 1 pcs.
• Garlic – 2-3 pcs.
• Ginger root – 2-3 cm
• Mushrooms – 100 g
• Carrot – 50 g
• Soy sauce – 2 table meadows
• Oyster sauce – 1-2 table meals
• Teriyaki sauce – 2 tablespoons
• Sesame – 2 table meadows
• Green onions – 50 g.
• Sunflower oil – 2 table meals

Cooking

Udon noodles with chicken are simple, nourishing and very tasty dish for the whole family and any season. For me, this dish has been a real chicken wand for the past few years.

It does not matter if the task is to deliciously and nourishingly feed the guests who have suddenly stopped by, to have a hearty lunch or dinner, when there is absolutely no time to cook or desire to stand at the stove, or to feed the fuss, whose tastes are almost impossible to please – udon with chicken will help you in any situation.

Tender wheat noodles, juicy chicken slices, seasoned with bright oriental spices, a pinch of fresh herbs – in just 10-15 minutes you have a full, nourishing and delicious lunch or dinner on your table. By adding a little bit of vegetables you can not only make the dish more healthy and bright, but also bring new flavor shades every time.

To make Udon noodles with chicken and teriyaki sauce at home, prepare the ingredients on the list.

The sauces can be used almost any, changing flavors and proportions, adjusting the flavor of the dish to suit itself. The base is probably only soy sauce, which completely replaces the salt and invariable for oriental dishes of ginger, garlic and green onions.

Boil water and boil the noodles udon according to the instructions on the package. Drain and rinse under cold water. As a rule, 3-5 minutes in boiling water is enough, and if you use a ready-made Udon in a vacuum pack, you do not need any additional treatment. Such noodles only need to be carefully untangled to maintain its integrity.

While the water is boiling and the noodles are boiling, prepare the other ingredients. Slice the chicken, onion in half rings, grind the garlic and ginger, I also add some mushrooms and a few ribbons of carrot to diversify the texture of the dish and add brightness. Mushrooms and vegetables may not be used or replaced by other ingredients.

In the frying pan, heat up some sunflower oil, you can also use corn, sesame or other fragrant oil. Add pieces of chicken to the heated oil and stir until half ready.

Add onions, garlic, ginger, mushrooms, vegetables to the meat. While stirring, fry a few minutes until cooked.

Mix soy sauce, oyster and teriyaki sauce, or other sauces to your taste, if desired add some sesame seeds. By adding the sauces, we bring sour, sweet, salty notes, and can adjust the spiciness of the dish.

For a long time I was in love with the combination of spicy and sweet chili sauce and soy sauce, but now I prefer the rich, rich and fragrant flavor that provides the oyster sauce and teriyaki sauce.

Add the sauce to the meat. As soon as the sauce boils, reduce the fire and add oudon noodles to the pan.

Stir gently. All the ingredients are ready and it remains only to combine them, mix the flavors and heat the noodles by bathing them in an aromatic sauce.

Udon noodles with chicken are ready. Serve the dish hot, sprinkled with shredded green onions and decorated with a pinch of sesame.