Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.
2 x 440g packs udon noodles
2 tablespoons peanut oil
1kg chicken breast fillets, thinly sliced
1 broccoli head, cut into florets
5 garlic cloves, crushed
2 fresh long red chili, seeded and sliced thinly
1 tablespoon finely grated fresh ginger
1 medium sized carrot, peeled and sliced into strips
1/3 cup kecap manis
2 tablespoons water
1/2 cup fresh Thai basil leaves
Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.
Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.
Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.
Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.
Photo Courtesy Of: dinemag