Udon Noodles with Chicken and Vegetables: Classic Recipe

Prepare all the necessary ingredients for a delicious udon noodle with chicken and vegetables according to the classic recipe. You can buy udon noodles at any supermarket or market. These are thick noodles with a diameter of 2-4 mm. The color can vary from white to off-white. Buy chicken fillet from a trusted meat store in chilled form. Use different types and colors of bell peppers, as long as the vegetables are fleshy. To make the dish more vibrant, I will use yellow and red peppers. Take chili according to your taste. In this case, the dish is quite spicy. Fresh chili can be replaced with dried ground or flakes. Fresh ginger adds a special touch. Its subtle aroma infuses the entire dish. I wouldn't replace it with dried ginger. You can choose your favorite herbs, I use cilantro and green onions.

In a saucepan, bring about two liters of water to a boil. Add a little salt. Add the noodles and stir with a spoon to prevent them from sticking to the bottom. Bring to a boil. Cook for 7-8 minutes over medium heat or according to the instructions on the package.

Drain the cooked noodles in a colander, rinse with cold running water, and shake it several times to remove excess liquid.

Peel and rinse the ginger. Pat it dry with a paper towel. For frying, choose a deep pan or wok. Cut the ginger into small pieces. Heat vegetable oil in the pan. Add the chopped ginger. Stir-fry for about a minute over medium heat.

Rinse the chicken fillet well and dry with a paper towel. Cut it into portioned slices. Add it to the pan with the fried ginger. Cook for 5-7 minutes over medium-high heat until the color changes to a lighter shade.

Peel and wash the onion. Slice it into thin quarter rings. You can also slice it into half rings or cubes. Add it to the meat. Stir. Sauté for about two minutes over high heat, stirring.

Peel and wash the carrot. Slice it into thin strips or grate it using a Korean carrot grater. Add it to the skillet. Stir. Sauté for 2 minutes over high heat, stirring.

To make the classic recipe of udon noodles with chicken and vegetables juicy and vibrant, remove the seeds from the bell pepper. Wash and dry it. Slice it into thin strips. Add it to the other ingredients. Sauté for 2-3 minutes over high heat, stirring. The vegetables should remain crunchy.

Rinse and dry the chili pepper. Slice it into rings, removing the seeds as they will make the dish even spicier. Use disposable gloves when handling the pepper to avoid getting burned. Pass the peeled garlic through a press. Add both ingredients to the skillet. Stir. Sauté for about a minute over medium heat, stirring.

Add soy sauce and teriyaki sauce. Season with salt and pepper if necessary. Stir. Cook for another minute over medium heat, stirring, to allow all the ingredients to soak up the sauce and spices.

Preheat a dry frying pan over medium heat. Add sesame seeds and stir-fry until golden brown. Immediately transfer the roasted sesame seeds to a clean dish to prevent them from burning due to the hot pan.

Add the noodles to the pan with the meat and vegetables. Cook for 2-3 minutes over medium heat, stirring, to allow the noodles to absorb the spices and sauce.

Wash and dry the herbs. Chop them finely. Turn off the heat. Sprinkle generously with toasted sesame seeds and chopped herbs and serve immediately.

The classic recipe for Udon noodles with chicken and vegetables is ready. Enjoy your meal!