HOISIN CHICKEN UDON NOODLES
I just fell crazy with these Udon noodles. they're sweet, spicy, and full of chicken and mushrooms. Now i do know a number of you do not like mushrooms, so replace them with broccoli and that they are going to be even as delicious.
INGREDIENTS
16 ounces of fresh udon noodles
1 tablespoon vegetable oil
3/4 pound boneless, skinless pigeon breast , dig small pieces
4 slices of white mushrooms
3 green onions, chopped
sauce
1 tablespoon vegetable oil
1/3 cup low sodium soy
1 tablespoon black soy
1 tablespoon sriracha sauce
1/4 cup duck sauce
2 cloves garlic, chopped
1 teaspoon fresh grated ginger
1/2 cup low-sodium chicken broth
enough black pepper
INSTRUCTIONS
1.Cook the noodles: Boil the udon noodles in boiling water for about 1 to 2 minutes or, if using dry noodles, cook consistent with package directions. Drain well and rinse immediately with cold water. Set aside.
2.Prepare the sauce: add all the sauce ingredients to a bowl and blend well.
3.Stir-fry: Heat vegetable oil during a wok or large skillet. Add the chicken pieces and cook until the chicken is not any longer pink and beginning to brown a touch . Add the mushrooms and cook for a couple of more minutes until the mushrooms start to brown.
4.Finish the dish: add the prepared udon noodles and sauce to the pan, mix everything well and cook until the noodles are heated through.