Stir frying is an English umbrella term used to describe Chinese cooking technique. In this recipe Udon (Japanese style thick noodle), chicken and vegetables used.

2 chicken breast
2 carrot
1 onion
3 celery sticks
1 cup bean sprouts
1/4 th of a cabbage
4 shiitake mushroom
1 bell pepper
3 garlic cloves
2 package Udon noodle
1 tablespoon sesame oil
1 tablespoon soy sauce

  • Heat sesame oil and add minced garlic, cook for 30 seconds.
  • Add sliced chicken to sesame oil, cook each side for 4 minutes, or until golden brown.
  • Remove chicken from heat, and put it on a plate that has paper towel to remove excess oil.
  • Add all vegetables to the wok and cook 4-5 minutes until they are tender.
  • Return chicken to the wok and mix with vegetables.
  • Cook Udon as described on the package. Drain and add to the wok. (Don’t let noodles wait after cooked, it will stick to each other and create a nice soccer ball! Use noodles as soon as drained.)
  • Add soy sauce, and salt, if needed. Toss chicken, vegetables and Udon together.

Source: Remzi Gökdağ

2 comments
  1. Hi Dilzy,
    I have checked out your blog. It is very well done. I will check it often for new recipes.
    My husband, who is a graphic / web designer did my site. I like the new layout as well.
    Happy New Year!
    Yelda

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