Recipe

CHICKEN PEPPER UDON NOODLES

Udon noodles are almost like edible worms. Its slurpiliciously, deliciously and squiggly YUM!

Yields4 Servings
Cook Time15 mins
PART 1
 2 Boneless Chicken Pieces
 0.50 tsp Pink Salt
 1 tbsp Coarse Black Pepper
 2 tbsp Corn or Plain flour
 1 tbsp Chinese Chilli Oil with Shrimp
 4 tbsp Olive or Vegetable Oil
PART 2
 1 Onion sliced
 1 tbsp Finely Chopped Garlic
 1.50 tbsp Grated Ginger
 1 Sweet Romanian Pepper
 2 tbsp Oyster Sauce
 2 tbsp Chinese Chilli Oil with Shrimp
 0.50 cup Kettle Boiled Water
 1 Chicken Stock Cube
 2 Pre Cooked Udon Noodle Packets
 1 cup Fresh Coriander
 1 tbsp Sesame Seeds (optional)
 0.50 cup Freshly Chopped Spring Onions
PART 1
1

Heat oil in a non stick pan/ wok until medium hot.

2

Cube the chicken into bitesize chunks and marinate with the following: salt, pepper, flour and shrimp oil. Set aside.

3

Batch fry (approximately three batches) the chicken pieces until golden brown. Set aside.

PART 2
4

In the same oil, with the heat still on medium flame, add onions, ginger and garlic and stir fry, continuously stirring.

5

After 5mins, add the red peppers, continuously stirring.

6

After a further 5mins, add chicken, oyster sauce and chilli oil. Stir fry for 5mins.

7

Add water and chicken stock. Turn the flame low and cover with lid for 10mins and allow the chicken to cook through.

8

Take the lid off, turn the heat back on high flame and add the noodles. Allow the noodles to heat up for another final 5mins.

9

Garnish with coriander, sesame seeds and green chillis. These are all optional garnishes. Enjoy 🙂

After spaghetti bolognase, my children's most favourite after school meal is udon noodles. They love to enjoy it with boneless cubed chicken with a sweet roasted squash or with RED PEPPERS. 

The first time we tried udon noodles together as a family was in the city of Westminister, on our day trip to the London Eye. It took me ages to find an udon noodle brand for us to cook and enjoy at home. And then finally! It was Asda where we all enjoyed the texture the best! 

i cook this for my children at least twice a month, normally after school or a quick starry during a lazy Sunday but most definitely during the winter period where the children just crave something hot, comforting and slurpy! They call this recipe slurpilicious!

Im not sure if it is because i have four boys, but theres something about udon noodles resembling worms. That in fact every time they are eating it, they are always giggling with slurps! And you know what? It fills my brain with complete happiness. Just as long as they are eating their meals, what other satisfaction can a mother feel?

This recipe appeared on my instagram and instastories and so many of my followers went totally nuts for it.

I think if you ask me, everyone, secretly, loves, slurping, on a worm looking noodle really 🙂

 

Give this recipe a go and why not even comment below 🙂

Ingredients

PART 1
 2 Boneless Chicken Pieces
 0.50 tsp Pink Salt
 1 tbsp Coarse Black Pepper
 2 tbsp Corn or Plain flour
 1 tbsp Chinese Chilli Oil with Shrimp
 4 tbsp Olive or Vegetable Oil
PART 2
 1 Onion sliced
 1 tbsp Finely Chopped Garlic
 1.50 tbsp Grated Ginger
 1 Sweet Romanian Pepper
 2 tbsp Oyster Sauce
 2 tbsp Chinese Chilli Oil with Shrimp
 0.50 cup Kettle Boiled Water
 1 Chicken Stock Cube
 2 Pre Cooked Udon Noodle Packets
 1 cup Fresh Coriander
 1 tbsp Sesame Seeds (optional)
 0.50 cup Freshly Chopped Spring Onions

Directions

PART 1
1

Heat oil in a non stick pan/ wok until medium hot.

2

Cube the chicken into bitesize chunks and marinate with the following: salt, pepper, flour and shrimp oil. Set aside.

3

Batch fry (approximately three batches) the chicken pieces until golden brown. Set aside.

PART 2
4

In the same oil, with the heat still on medium flame, add onions, ginger and garlic and stir fry, continuously stirring.

5

After 5mins, add the red peppers, continuously stirring.

6

After a further 5mins, add chicken, oyster sauce and chilli oil. Stir fry for 5mins.

7

Add water and chicken stock. Turn the flame low and cover with lid for 10mins and allow the chicken to cook through.

8

Take the lid off, turn the heat back on high flame and add the noodles. Allow the noodles to heat up for another final 5mins.

9

Garnish with coriander, sesame seeds and green chillis. These are all optional garnishes. Enjoy 🙂

CHICKEN PEPPER UDON NOODLES

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