Udon with chicken
3 servings
25 minutes
Udon is a classic Japanese noodle, but its roots are in China: from there, around the 9th century AD, a Buddhist priest brought the recipe for noodles to Japan.
1
Cook the udon noodles until ready, following the package instructions, drain and set aside. Cut the beans, peppers, and corn into thick strips, and slice the pak choi leaves lengthwise.
- Udon noodles: 300 g
- Green beans (string beans): 50 g
- Sweet pepper (capsicum): 2 pieces
- Baby corn: 50 g
- Pak choi (bok choy): 80 g
2
Cut the chicken fillet into small pieces and fry in a deep pan with oil for about five minutes until cooked. Add all the vegetables except for the pak choi to the pan and sauté on high heat, stirring, for about three minutes.
- Chicken breast fillet: 250 g
- Vegetable oil: 50 ml
- Sweet pepper (capsicum): 2 pieces
- Green beans (string beans): 50 g
- Baby corn: 50 g
- Soybean sprouts: 30 g
3
Add the cooked noodles to the chicken and vegetables, mix, and then add the pak choi to the pan. Pour in the oyster sauce, mix gently again, trying not to turn everything into mush, and then add the soy sauce. Serve immediately.
- Udon noodles: 300 g
- Pak choi (bok choy): 80 g
- Oyster sauce: 30 ml
- Soy sauce: 30 ml
