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Chicken with Noodles

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Ingredients: 

30 ml vegetable oil

450 g boneless, skinless chicken thighs; thinly sliced

15 ml minced garlic

10 ml minced ginger

500 ml shitake mushrooms, thinly sliced (stems removed)

125 ml water

60 ml hoisin sauce

30 ml oyster sauce

hot sauce or chili flakes to taste

320 g dry udon noodles

250 ml cabbage, thinly sliced

10 ml sesame oil


Prep: 1.      Prepare the noodles in a pasta pot but remove and drain a couple of minutes before they’re done.  2.      Heat the oil in a large wok over medium/high heat.  Fry the garlic and ginger for about a minute until the aroma starts to be noticeable. Stir in the chicken and stir-fry until lightly browned, about 5 minutes or so. 3.      Add the mushroom and stir-fry until they start to get soft, a couple of minutes or so.  Then stir in water, hoisin sauce, oyster sauce, and hot sauce and bring to a simmer. 4.      Stir in the noodles and continue simmering as the sauce thickens, about 4 minutes.  Add the cabbage and sesame oil and simmer for another couple of minutes.   Assembly: 1.      Spoon into 4 soup bowls to serve.  Garnish with a little freshly ground black pepper, or some chili flakes.   Hints: 1.      The noodle amount determines how “strong” the result is in each dish.  Adjust the quantity as you like to your taste. 2.      There should be only a little of the sauce left at the bottom of each dish, so use that as a guide to how long you simmer it. 3.      If you have leftover roast chicken, slice it and use that and reduce the time in step 2 to about a minute. 

 

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