Stir Fry Udon Noodles With Chicken #viralvideo #stirfrynoodles #udonnoodle #thaifood #thainoodle

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and fat, while chicken thighs are often less expensive.

Season the chicken breast with garlic and ginger paste, garlic powder, oyster sauce, and sweet soy sauce.

Add 1/4 cup corn starch to the chicken mixture and combine well.

Cover the chicken mixture and let it marinate for about 2 hours.

Heat oil in a skillet over medium to low heat and add fresh chopped garlic and ginger.

Once fragrant, add the marinated chicken to the skillet and increase the heat for a nice sear.

Cook the chicken until it achieves a nice char.

Boil water in a separate pot for the udon noodles.

Add the frozen udon noodles directly into the boiling water and cook for 1-2 minutes.

Once the noodles are cooked, strain them and run cold water over them to stop the cooking process.

Remove the cooked chicken from the skillet and add chopped onions, carrots, and pre-cooked broccoli.

Stir-fry the vegetables quickly, ensuring they maintain a nice texture.

Add the cooked udon noodles back into the skillet with the vegetables and chicken.

Add a little sugar, oyster sauce, sweet soy sauce, sesame oil, and black pepper to the mixture.

Toss everything together until well combined and heated through.

Plate the stir-fry and serve hot, garnished with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens