Udon With Chicken Teriyaki

Udon with chicken teriyaki is an oriental dish that embodies a mixture of exquisite taste and aromas in one dish. This delicacy has its roots in ancient Japan, where udon – a picturesque noodle- has become an integral part of local cuisine. And teriyaki sauce gives udon that unique touch of sweetness and spiciness, decorating the dish.

Ingredients:

For the chicken

• 570g boneless, skinless chicken thighs, cut into 2.5cm strips
• 4 cloves garlic, minced
• 1 tbsp light soy sauce
• 1 tbsp Shaoshi (Chinese rice wine)
• 1 tbsp cornstarch

For the roast sauce

• 1 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 2 tbsp sweet chilli sauce
• 1 tbsp Sriracha sauce
• 60ml hot water

For the roast with noodles

• 270g uncooked udon noodles
• 2 tbsp oil
• 100g broccoli, coarsely chopped
• 150g red bell pepper, deseeded, halved and cut into strips
• 80g cabbage, shredded
• 3 cloves garlic, chopped
• 1/2 cup green onions, chopped (green parts only)
• Sea salt, to taste
• Freshly ground black pepper, a pinch
• 1/4 teaspoon black sesame seeds for garnish
• 1/4 teaspoon white sesame seeds for garnish

Directions:

1. Combine chicken, garlic, shallots, and cornstarch in a medium bowl. Mix well. Let it stand 15 minutes.
   Make the roasting sauce by combining the ketchup, fish sauce, sweet chili sauce, Sriracha, and hot water in a bowl. Set aside or refrigerate until ready to use.
2. Cook the noodles. Bring 2 quarts of water to a boil in a large saucepan. Add the dried noodles to the boiling water. Reduce the heat to medium-high and cook, uncovered, for about 8 minutes. Remove from heat and drain. Rinse under cold water to stop the cooking process. Drain and set aside.
3. Heat 1 tablespoon of oil in a large 14-inch wok over high heat. Add marinated chicken and stir-fry for 4-5 minutes, until cooked through and starting to brown. Transfer to a plate.
4. Return wok to the stove over high heat. Add another tablespoon of oil to wok. Add broccoli and garlic. Stir-fry for a few seconds until garlic is fragrant. Add bell pepper and cabbage. Stir-fry over high heat, stirring constantly, for a minute, until vegetables are translucent.
5. Add cooked noodles and roasting sauce. Using a large metal spatula (or ladle), stir-fry noodles for 2-3 minutes, stirring constantly to ensure the sauce is evenly mixed.
6. Add green onions and roasted chicken. Stir-fry over high heat for 2 minutes, until heated through. Taste. Add sea salt and black pepper if needed. Mix well.
7. Garnish with sesame seeds!