Udon is a Japanese noodle made from wheat flour just like Italian pasta.
Although, there is a difference in how both are prepared. Italian pasta is made by rolling and then slicing the dough, while Udon noodles are made by pulling and stretching the dough.
This technique works the gluten in the dough, just as rolling does, but the resulting noodles differ in their texture and consistency.
Typically, asian noodles are springier and bouncier than Italian pasta.
Soba, also a Japanese noodle are different from Udon, as soba are made using buckwheat flour.
Asian Peanut Sauce
There’s one condiment that connects all of Southeast Asian cuisine, and it’s peanut sauce.
It’s a complex but yet balanced sauce. A indispensable companion for countless dishes across the Southeast Asian region.
Peanut sauce tastes better when made with fresh ground peanuts. Not a jar of peanut butter filled with hydrogenated oils, piles of sugar and salt among other ingredients.
Read & Learn How To Make Your Own Homemade Almond Butter
Most supermarkets now days have a section where mechanical machines grind fresh cashews, almonds and peanuts into a natural nut butter.
By the way, it’s not impolite and is actually culturally acceptable to slurp the noodles. So don’t be shy and enjoy your plated Stir-Fried Chicken & Vegetables With Udon Noodles In Peanut Sauce.
This Dish Also Is Deliciously Yummy As A Leftover – If You Like Leftovers Then You’ll Love Making This – Leftover Chicken & Vegetable Fried Rice
Stir-Fried Chicken & Vegetables With Udon Noodles In Peanut Sauce
4 scallions or green onions, ends trimmed, thinly sliced
5 mini red sweet peppers, seeded, vain removed, sliced into 1/4 inch slivers
2 garlic cloves, minced
2 cups mixed cauliflower, broccoli florets, chopped into small pieces
4 tablespoons peanut butter
1/2 cup teriyaki sauce
2 teaspoons rice vinegar
9 ounces udon noodles
3 chicken thighs, boneless, skinless, chopped into bite sized pieces
Mince garlic and trim ends from scallions and thinly slice into 1 inch pieces. Chop cauliflower and broccoli into small pieces. Set aside.
In a small bowl add the peanut butter, teriyaki sauce and vinegar. Mix until well incorporated. Set aside.
Place a medium pot of salted water over high heat and bring to a boil. Add noodles and cook until al dente, about 3-4 minutes.
Reserve 1/2 cup of water from pot and drain noodles, rinse under warm water, and drain well again. Set cooked noodles aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until meat is oblique, about 8 minutes. Spoon meat to plate. Set aside.
In the same skillet over medium heat, add 1 tablespoon oil. Next add cauliflower and broccoli. Cook, stirring occasionally, until crisp tender and brown in spots, about 5-6 minutes. Next add red pepper and scallion slices.
Continue cooking just until you smell the aroma of the sweet pepper, about 2-3 minutes more. Spoon vegetables to plate with meat.
Replace skillet to heat and add 2 teaspoons oil. Add garlic and cook stirring until fragrant, about 30 seconds. Add peanut sauce with reserved water and stir until smooth, about 1-2 minutes.
Next add noodles with meat and vegetables. Cook, tossing until noodles and meat mixture are well coated with sauce, about 1 minute.
Plate and serve.
Enjoy this dish also made with Udon noodles – Garlic-Soy Pork Noodles.
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- Rosso Pesto (Sun-Dried Tomato Pesto)
- Dandelion Greens With A Lemon Yogurt Coriander Dressing
- Cooking With Cumin
