Udon in a wok
Description
The dish is prepared without unnecessary complications. In our country, only fans of Asian cuisine are familiar with and appreciate dishes made from this type of noodle, while in Japan, the recipe for udon cooked in a wok is very popular. Actually, you can cook such noodles in a regular frying pan, but in my opinion, the wok gives a better taste, and the cooking process itself is more engaging. So if you're in the mood for something unusual and exotic, you can always prepare udon in a wok at home—especially since all the necessary ingredients for this dish are now easily available in stores. 1) Rinse the chicken fillet, pat it dry, cut into cubes, and place in a bowl. Add 2 tablespoons of light soy sauce and cornstarch, mix thoroughly, and set aside to marinate. 2) While the chicken is marinating, wash, peel, and cut the red and green peppers and carrots into strips. Cut the cabbage into pieces, slice the garlic, chop the green onions coarsely, and mince the ginger. 3) Heat sesame oil in a wok and sear the chicken over high heat until golden brown (1–2 minutes). Transfer the meat onto a paper towel to absorb excess oil. 4) Next, add garlic and ginger to the heated wok and sauté for about half a minute. Then add the chopped peppers. After another minute, add the cabbage, followed by the carrots. Stir-fry the vegetables over high heat for a couple of minutes, stirring constantly. 5) Carefully push the vegetables to one side of the wok with a spatula. Pour in the light and dark soy sauces, rice wine, fish sauce, add sugar, and mix well. Cook the vegetables in the sauce for another minute, then add the seared chicken and udon noodles. Mix everything together, heat through for about a minute, then remove from heat. Serve the udon sprinkled with green onions. Enjoy your meal! The dish is ready to be served.