Udon noodles are a popular Japanese dish that can be served with or without broth. The thickest noodles, which can reach 4 mm in diameter, are usually used to prepare this dish.
Ingredients:
- Udon noodles – 200 g
- Chicken fillet – 250 g
- Bell pepper – 1/2 pc.
- Carrot – 1 pc.
- Onion – 1 pc.
- Garlic – 1 clove
- Green onion – 2 pcs.
- Soy sauce – 1.5 tsp.
- Water – 150 ml
- Ground ginger – 1/2 tsp.
- Sunflower oil – 1/2 tbsp.
For decoration
- White sesame – 2 tsp.
Directions:
- Peel the carrots and cut into small strips (thickness – 3 mm, length – 3-5 cm). Peel and dice the onion. Press the peeled garlic. Finely chop the green onions.
- Remove the stalk and seeds from the bell pepper, and cut it into strips. Cut the chicken fillet into small cubes with a side of about 1 cm.
- Heat the sunflower oil in a saucepan. Put in the onion, garlic, and fry, stirring, until golden brown. Add the bell pepper, carrots, green onions, and chicken fillet. Fry, stirring occasionally, until the meat begins to brown.
- Then add ground ginger, add soy sauce, and 150 ml of water. If desired, you can use vegetable broth instead of water. Cover and simmer until the vegetables are soft and the sauce thickens. Stir the vegetables and meat occasionally. Then taste the dish and add a little salt if necessary.
- While the meat and vegetables are stewing, prepare the noodles. To do this, boil water with a little salt in a separate pan. Put the noodles in the boiling water. Cook for 2-3 minutes, then drain the water.
- Transfer the finished noodles to the pan with the meat and vegetables. Mix thoroughly and simmer over low heat for 3-4 minutes. Place the finished dish on plates and serve, garnished with sesame seeds.
- Udon noodles have a pleasant taste, which is complemented by hearty chicken, sweet vegetables, salty soy sauce, and ginger. Crunchy sesame seeds add a special piquancy, which contrasts with the soft texture of the noodles.