Game-Changer Pad See Ew Noodles… With UDON | Marion’s Kitchen

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Slice chicken thighs thinly and long for stir-frying.

Marinate chicken with soy sauce, sesame oil, and white pepper, then set aside.

Prepare Chinese broccoli by cutting thick stems diagonally and separating the stems from the leafy parts.

Bring a pot of water to a boil and heat a wok on the stovetop.

Add marinated chicken to the hot wok and spread it out to sear for about 1 minute.

Toss the chicken around to create steam and smoke for wok flavor.

Add minced garlic to the chicken when it's almost cooked through.

Add broccoli stems to the wok and toss for 1-2 minutes until tender but still crunchy.

Once the chicken and broccoli are cooking, add the udon noodles to the boiling water and cook until ready.

Move everything to one side of the wok and add a little oil to the empty side.

Pour in two lightly whisked eggs and let them set to form an omelette, then toss through the stir-fry.

Add the leafy parts of the Chinese broccoli to the wok and toss everything together.

Once the noodles are cooked, use tongs to transfer them directly from the boiling water to the wok.

Add dark soy sauce to the noodles and toss everything until well combined and the noodles are dark in color.

Prepare chili vinegar by mixing chopped chilies with white vinegar as a condiment for serving.

Plate the noodles and add more white pepper and optional Thai chili powder for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens