Skip to main content

Stir-fry Udon


This is a simple straightforward noodle dish which can be done in a jiffy.  Quick and easy to prepare, yet double up as a one-dish tasty and hearty meal!









The broccoli lends some colour and the chilli gives  the extra kick to this simple but wholesome noodles.

Ingredients
  • 3 packets udon noodles, (250 gm each) for 3 servings
  • 200 gm chicken breast, cut into strips
  • 6 pips garlic
  • 1 knob young ginger
  • 10 shallots
  • 2  tsp preserved black beans, ''Tau Si'
  • 1 red chilli
  • 150 gm  broccoli
  • 1/2 cup water
Seasoning for chicken
  • 1/2  tsp each of sugar, light soya sauce and sesame oil
  • 1  tsp salt
  • a dash of pepper
Sauce for udon
  • 1/2  tsp each of dark soya sauce and sugar
  • 1  tsp salt and light soya sauce
  • 3  tsp oyster sauce
  • freshly ground black pepper
Preparation

Pound the garlic, ginger, shallots, preserved black beans and chilli.  Saute some oil with the pounded ingredients till fragrant.  Add in the seasoned chicken meat, stir-fry.  Next, add in 1/2 cup water, salt, all the sauces and let chicken simmer till cooked.  Toss in the broccoli, stir-fry.  Add in the udon, give it a quick stir, add in the freshly ground black pepper.  Fine tune to taste.  Dish out to serve immediately.


Labels:

Comments

  1. Lyndsey ~The Tiny Skillet!April 13, 2011 at 10:48 PM

    We love udon noodles, so I love checking out all different ways to use them. My favorite stirfry...love how quick, easy and tasty it is! Thanks for sharing this one.

    ReplyDelete
  2. Min {Honest Vanilla}April 13, 2011 at 11:26 PM

    Mmmm I just had udon last night dip in shabu-shabu pot, I love your dry-version too :) Making my tummy growl~

    ReplyDelete
  3. JeannieApril 13, 2011 at 11:51 PM

    I don't cook noodles often, well not this kind...usually ended up with instant noodles for lunch lol! this looks so much more appetising!

    ReplyDelete
  4. ann lowApril 13, 2011 at 11:53 PM

    I just had miso udon last weekend and I want the stiry version too. Looks very delicious!

    ReplyDelete
  5. Yummy BakesApril 14, 2011 at 8:57 AM

    Delicious udon....

    ReplyDelete
  6. ZoeApril 14, 2011 at 9:14 AM

    Sounds like a great and easy dinner idea.

    ReplyDelete
  7. Sonia ~ Nasi Lemak LoverApril 14, 2011 at 2:53 PM

    I like to cook udon this way too, yum!

    ReplyDelete
  8. lenaApril 14, 2011 at 4:20 PM

    are the udons easily fried on the wok? will they tend to stick easily on the wok, never tried this before.

    ReplyDelete
  9. Sokehah cheahApril 14, 2011 at 4:40 PM

    Lyndsey
    You are most welcome.

    Min
    I like both soupy and dry versions of udon.

    Ann
    I saw yours, lovely too!

    Yummy Bakes
    Thank you!

    Jeannie
    Hope you're enjoying your holiday!

    Zoe
    Oh yes it certainly is!

    Sonia
    Yes, stir-fry for a change.

    Lena
    I used a non-stick pan. Just stir-fry for a short while as the udon is already cooked.

    ReplyDelete
  10. Smoky Wok (formerly Tastes of Home)April 14, 2011 at 4:41 PM

    love a good stir-fried udon anytime! looks delicious :)

    ReplyDelete
  11. ElinApril 14, 2011 at 5:52 PM

    Look delicious...I am not good at stir frying noodles. Must master it ...so teach me the next time we meet up :)

    ReplyDelete
  12. Sokehah cheahApril 15, 2011 at 12:08 AM

    Jen
    Thanks, it's easy to prepare and saves time too.

    Elin
    No problem, we share notes!

    ReplyDelete
  13. My Little SpaceApril 15, 2011 at 4:39 PM

    Have yet tried stir fried Udon mian! Sure looks delicious. I'm tempted to make some. Thanks for sharing.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more