Korean Style Stir fried Udon Noodles with Chicken and Veggies

Method8 steps · about 50 min

1. 1

   Step 1: Thinly slice the chicken (370 g). Separate and rinse the baby bok choy (270 g) leaves, trim the broccoli (230 g) into small florets and cut the carrots (210 g) and red bell pepper (20 g) into long strips.

   Uses 370 g skinless chicken thigh, thinly sliced · 270 g baby bok choy, leaves separated · 230 g broccoli, trimmed into small florets · 210 g carrots, cut into long strips · 20 g red bell pepper, cut into long strips

2. 2

   Step 2: Mix the soy sauce (6 tbsp), honey (2 tbsp), minced garlic (1 tbsp), 1 tsp gochujang and 3 sprinkles of ground black pepper in a small bowl.

   Uses 6 tbsp soy sauce · 2 tbsp honey · 1 tbsp garlic, minced · 1 tsp gochujang · 3 sprinkles ground black pepper

3. 3

   Step 3: Combine the sliced chicken with all the mixed marinade. Refrigerate for 30 minutes.

   Refrigerated chicken marinade · 30 minUses 370 g prepared chicken · Complete chicken marinade

4. 4

   Step 4: Bring a saucepan of water to a boil while preparing the stir-fry; the author allows about 5–8 minutes for heating the water. Boil the fresh udon according to its package instructions, then drain and set aside. The noodle cooking time depends on the product.

   Uses Water for boiling the fresh udon noodles · 600 g fresh udon noodles

5. 5

   Step 5: Heat a wok over high heat for about 10 seconds. Add cooking oil and spread it around the pan. Add the marinated chicken with all its sauce and stir-fry for 3–5 minutes, stirring occasionally.

   Initial chicken stir-fry · 5 minUses Cooking oil, as needed for stir-frying (such as rice bran oil) · Chicken with all marinade

6. 6

   Step 6: Reduce to medium-high heat. Add all the prepared bok choy, broccoli, carrot and bell pepper. Stir-fry for 3–5 minutes, until the vegetables are tender-crisp and the chicken is cooked through.

   Chicken and vegetable stir-fry · 5 minUses Partly cooked chicken and sauce · 270 g prepared bok choy · 230 g broccoli florets · 210 g carrot strips · 20 g bell pepper strips

7. 7

   Step 7: Add the drained udon to the cooked chicken, vegetables and sauce. Toss well for 1–2 minutes, until the noodles are hot and evenly coated.

   Toss udon through stir-fry · 2 minUses Drained cooked udon · Cooked chicken, vegetables and sauce

8. 8

   Step 8: Divide the finished chicken and vegetable udon among 3–4 plates and serve.

   Uses Finished chicken and vegetable udon