Quick Chicken and Peanut Udon - Marion's Kitchen

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less sugar.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

Soak udon noodles in boiling water for a few seconds until they loosen, then transfer to a bowl.

Grind Szechuan peppercorns and set aside.

Separate the pale part from the green part of the spring onion, grating ginger over the pale part.

Heat vegetable oil in a wok over low heat, adding Szechuan peppercorns, chili powder, and star anise to bloom the spices for a couple of minutes.

Add minced garlic, spring onion, and grated ginger to the wok, stirring until aromatic.

Increase heat and add chicken mince to the wok, cooking until almost cooked through.

Add soy sauce, peanut butter, and chicken stock to the chicken, mixing well and letting it simmer for a couple of minutes.

Mix cornflour with water and add to the sauce to thicken it slightly.

Remove star anise from the sauce and add the udon noodles, tossing to warm through.

Drizzle sesame oil over the noodles and serve, garnished with the green part of the spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens