Chicke udon noodle recipe

Udon noodles are definitely the most comforting Japanese noodles. The kind you can’t eat everyday but really crave once in a while. Yesterday was one of these days and so I had to answer the udon noodles’ calling. I don’t really know many places where you can have good ones in Montreal (if you do, let me know) so I decided to try home made ones. And the result was a pretty yummy udon noodle recipe!

So here is sharing the secret, keep it handy for any future udon cravings.

Ingredients:

• 2 servings of fresh udon noodles (the large white noodles made of thick wheat flour)
• 2 chicken breasts, cut into small pieces
• 1 tbsp sesame seed oil + 1 tbsp olive oil
• ⅓ cup soy sauce, ¼ cup hoisin sauce, ½ cup chicken broth
• 1-2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 4 white mushrooms, sliced
• 3 green onions, chopped
• Black pepper and dried chili to taste

 How to make the stir fry:

1. Prepare your udon noodles according to the package instructions (usually 1 min in boiling water if you stir fry them afterwards). Set aside.
2.  Heat the olive oil and sesame seed oil in a wok and add chicken pieces. Cook for about 10 min.
3.  When the chicken is cooked, add ginger, garlic and mushrooms and cook for a couple more minutes
4. Add the soy sauce, hoisin sauce, and chicken broth, stir and bring to a boil.
5. Taste and add black pepper or chili flakes to spice things up.
6. Add udon noodles and cook until noodles are heated through.
7. Garnish with green onions, serve and enjoy.