this is made to be partnered with udon, but it could be adapted to work without. it also seems to have alot of asian or complex ingredients, so don't be afraid to substitute or omit ingredients if you don't have access to them.
Ginger Chicken Teppan
1 (10.5 oz) skinless chicken breast/thigh, cut into strips
1 (7oz) package udon noodles
1/2 red onion, peeled
4 spring onions, cut into 1" lengths
1 tbsp ginger root, peeled and grated
1 red chili, deseeded and finely sliced
1 garlic clove, finely sliced
2 eggs, beaten
2 tbsp vegetable oil
2 tbsp coriander, roughly chopped
5 sugar snap or snow peas, finely sliced
1 cup bean sprouts
tsuyu sauce (to taste)
garnish: 2 tsp pickled ginger
2 tsp fried, dried shallots
cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain. Get a large bowl and put in sliced red onion, spring onion, ginger root, chili, garlic, eggs, coriander, peas, beansprouts, and tsuyu sauce. Mix a little and add the noodles, giving a little toss to coat everything in the sauce. Heat a wok over medium heat till almost smoking before adding oil. Add chicken strips and stir-fry for 3-4 minutes. Add everything from bowl and stir-fry another 3-4 minutes. Divide between 2 plates and scatter pickled ginger/shallots over it, then finish with a few sprigs of coriander.
2 Servings
1 (7oz) package udon noodles
1/2 red onion, peeled
4 spring onions, cut into 1" lengths
1 tbsp ginger root, peeled and grated
1 red chili, deseeded and finely sliced
1 garlic clove, finely sliced
2 eggs, beaten
2 tbsp vegetable oil
2 tbsp coriander, roughly chopped
5 sugar snap or snow peas, finely sliced
1 cup bean sprouts
tsuyu sauce (to taste)
garnish: 2 tsp pickled ginger
2 tsp fried, dried shallots
cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain. Get a large bowl and put in sliced red onion, spring onion, ginger root, chili, garlic, eggs, coriander, peas, beansprouts, and tsuyu sauce. Mix a little and add the noodles, giving a little toss to coat everything in the sauce. Heat a wok over medium heat till almost smoking before adding oil. Add chicken strips and stir-fry for 3-4 minutes. Add everything from bowl and stir-fry another 3-4 minutes. Divide between 2 plates and scatter pickled ginger/shallots over it, then finish with a few sprigs of coriander.
2 Servings
