Udon is a thick, wheat based Japanese noodle, popular cooked in a soup or stir fried. It’s one of those noodles that is rather fool-proof to cook. It’s springy and easy to handle – there’s low risk of overcooking or turning it to mush. On its own, the udon noodle is pretty tasteless but it is great for handling all sorts of sauces and flavours.
Like the soba, the udon can pretty much be cooked with anything. Vegetables, meat, fish – whatever you fancy. In short, use your creativity. This is the best kind of cooking I reckon!
This version of yaki udon is made with veggies, chicken and loads of yummy sauce for the noodles to soak it all in.
2 chicken breasts, sliced and marinated in light soy
4 heads of bok choy
1/2 a small napa cabbage
fresh minced garlic
thinly sliced and julienned ginger
2 tbsp light soy
1 tbsp dark soy
1 tbsp mirin
cornflour for thickening sauce
Fry ginger and garlic till fragrant before adding in marinated chicken. Stir fry the chicken till almost cooked then add in noodles, vegetables and all the sauces. Mix it well in the wok. Add in about 1/4 cup chicken stock, cover and simmer for 10 mins. Mix 1.5 teaspoons of cornflour with a tiny bit of water, stir it in the noodles to thicken the sauce before serving.
A quick and delicious weeknight dinner – oh, do be careful of sauce splash action if you’re a noodle slurper!!