Tuesday, September 27, 2022

Stir-fry Udon With Stripped Chicken Fillet

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Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin.

Ingredients:

  • 2 packed udon noodles
  • 1 whole white onion
  • 150 g chicken fillet
  • spring onions
  • pak choi cabbage
  • 1 cup chicken stock/broth
  • 2 tbsp sesame oil
  • 2 tbsp vegetables oil
  • 2 tbsp oyster sauce/4 tbsp Japanese soy sauce
Cooking Procedure:
  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add chicken fillet and stir-fry  until white throuhout ; 3 minutes; transfer to a plate.
  2. In a same skillet add another 1 tablespoon of vegetable oil  sautee onion and cabbage for few minutes and transfer to a plate.
  3.  Add the stock, soy sauce, sesame oil. Let it boil and then add udon noodles. Let it simmer a while.
  4. Put cooked chicken fillet,onions, and cabbage. Keep stirring until the sauce absorb by the noodles. Then, garnish shredded spring onions.

Cooking Tips:

  1. It is usually topped with thinly chopped scallions.
  2. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
  3. You can also add shrimps, pork, beef,  mushrooms, carrots and green vegetables.
  4. Do not overcook.
  5. You can serve it hot or cold.
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Latest Recipe

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
- Advertisement -

Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin.

Ingredients:

  • 2 packed udon noodles
  • 1 whole white onion
  • 150 g chicken fillet
  • spring onions
  • pak choi cabbage
  • 1 cup chicken stock/broth
  • 2 tbsp sesame oil
  • 2 tbsp vegetables oil
  • 2 tbsp oyster sauce/4 tbsp Japanese soy sauce
Cooking Procedure:
  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add chicken fillet and stir-fry  until white throuhout ; 3 minutes; transfer to a plate.
  2. In a same skillet add another 1 tablespoon of vegetable oil  sautee onion and cabbage for few minutes and transfer to a plate.
  3.  Add the stock, soy sauce, sesame oil. Let it boil and then add udon noodles. Let it simmer a while.
  4. Put cooked chicken fillet,onions, and cabbage. Keep stirring until the sauce absorb by the noodles. Then, garnish shredded spring onions.

Cooking Tips:

  1. It is usually topped with thinly chopped scallions.
  2. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
  3. You can also add shrimps, pork, beef,  mushrooms, carrots and green vegetables.
  4. Do not overcook.
  5. You can serve it hot or cold.
- Advertisement -
Previous articleThai Beef Salad
Next articlePotato Salad
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LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -
Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
More Recipes and Tips
- Advertisement -

Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin.

Ingredients:

  • 2 packed udon noodles
  • 1 whole white onion
  • 150 g chicken fillet
  • spring onions
  • pak choi cabbage
  • 1 cup chicken stock/broth
  • 2 tbsp sesame oil
  • 2 tbsp vegetables oil
  • 2 tbsp oyster sauce/4 tbsp Japanese soy sauce
Cooking Procedure:
  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add chicken fillet and stir-fry  until white throuhout ; 3 minutes; transfer to a plate.
  2. In a same skillet add another 1 tablespoon of vegetable oil  sautee onion and cabbage for few minutes and transfer to a plate.
  3.  Add the stock, soy sauce, sesame oil. Let it boil and then add udon noodles. Let it simmer a while.
  4. Put cooked chicken fillet,onions, and cabbage. Keep stirring until the sauce absorb by the noodles. Then, garnish shredded spring onions.

Cooking Tips:

  1. It is usually topped with thinly chopped scallions.
  2. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
  3. You can also add shrimps, pork, beef,  mushrooms, carrots and green vegetables.
  4. Do not overcook.
  5. You can serve it hot or cold.
- Advertisement -
- Advertisement -
- Advertisement -
Previous articleThai Beef Salad
Next articlePotato Salad

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -

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