Curry Chicken Udon Noodles Stir Fry Recipes

YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
• Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
• Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
• If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
• If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
• Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
• After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
• Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
• Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
• Serve immediately.

EASY STIR FRY WITH UDON NOODLES

Steps:

• Soak noodles in hot water for 5 minutes or cook Udon Noodles according to the package directions.
• Make Stir Fry Sauce: In meanwhile, mix stir fry sauce. In a small bowl, add all stir-fry ingredients. Mix well until honey mixes well with oyster sauce, vinegar and chili paste. Set aside. Slice all veggies and mince garlic.
• Cook Tofu: Heat a part of oil (mixture of cooking oil and sesame oil - 1/2 tbsp cooking oil, 1 tsp sesame oil) in a wok/saute pan, add diced (pressed, drained) tofu with a tbsp stir-fry sauce, stir fry until tofu is light brown at edges. (careful of spatter) Remove cooked tofu into a bowl leaving behind any oil in the wok.
• Stir Fry Udon Noodles: In same pan, heat on medium-high, add remaining oil. Add garlic with veggies and stir-fry for 1 minute. Add drained udon noodles, stir-fry sauce. Cook on high heat until sauce coats the noodles (3-4 minutes) and noodles are bit caramelized. Add tofu, toss with noodles gently. Remove from heat. Add a tbsp lime juice with pinch of salt and pepper. Taste and adjust salt/lime juice.
• Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN CURRY WITH NOODLES

Steps:

• Cut approximately 1 pound of boneless, skinless chicken into cubes.
• Place cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil.
• Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through.
• To thicken curry (optional): Add flour to cooked chicken and stir until all incorporated. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry. When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream.
• First, add in just 1/2 cup of chicken broth. If you've already added flour in to thicken the curry sauce, you'll want to stir this in slowly. If you're adding it in without a thickener, then just pour and stir.
• Next, add in the coconut cream or coconut milk.
• Add in the curry seasonings.
• Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together.
• Cook over medium-low heat for 20-25 minutes.
• In a separate pan, boil water and cook No Yolks Broad Noodles per package instructions.
• Serve curry over noodles and top with garnishes of choice.

CHICKEN STIR FRIED UDON NOODLES

Steps:

• Wash and cut cabbage
• Wash and cut carrot into strips
• Wash and cut chicken thigh into strips
• Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
• Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
• Set the cooked cabbage, carrot and chicken aside
• Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
• After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
• Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
• Stir fried them little bit and ready to serve

CHICKEN BULGOGI UDON NOODLES

Steps:

• Slice chicken breast thin as possible. Combine chicken, garlic, ginger, soy sauce, mirin, plum extract, sugar, sesame oil and black pepper in a mixing bowl. You can use 3 tbsp red or white wine to substitute mirin & plum extract. Mix well and set a side. You can marinate over night but not necessary, about 10 minutes will do the job.
• Run frozen udon noodles under hot water (not boiling water, just hottest water you can get from faucet) until it's soften. Then rinse under cold water and drain. Set aside.
• Heat a large skillet or wok over high heat, add cooking oil. Add sliced onions and stir fry for 2 minutes or until the edges are golden and most of the onions are soften.
• Add marinated chicken and stir fry for 3 to 4 minutes or until chicken is fully cooked.
• Add the prepared noodles and stir fry everything together about 2 to 3 minutes. Add half of the chopped green onion and toss. Remove from heat.
• Serve on a serving plate (I decorate the plate with crown daisy, but you can skip it or use baby kale, angular or baby spinach.) and garnish with remaining chopped green onion, sesame seeds, sesame oil and black pepper. Serve with your favorite kimchi or sriracha for a spicy kick. Enjoy!