Ingredients
- 400g pre-cooked packaged udon noodles
- 5 spring onions (scallions)
- 4 tbsp vegetable oil
- 2 tsp freshly ground pepper
- 4 garlic cloves, finely chopped
- 1 tbsp finely grated ginger
- 2 chicken breasts
- 1 cup chicken stock
- 3/4 bell pepper
- 1 1/2 cups celery
- 1/4 cabbage
- ¼ cup soya sauce
- 2 tbsp smooth peanut butter
- 1 tbsp white vinegar
- 1 tbsp sesame oil
- 1 tbsp chilli garlic oil
- 1 tsp sesame (for topping)
- 2 tsp crushed peanuts (for topping)
- 1/3 cup micro greens (optional)
Preparation
- To prepare the udon noodles, bring a large pot of water to boil. Add the noods and let them soak for about a minute. Then use tongs to gently shake the noodles apart. Once cooked (slightly al dente), drain and set aside for later. (To ensure they don’t stick, add a dash of oil).
- To prepare the spring onions, finely chop the pale part and set aside. Then finely slice the green parts and keep them separate. Cut the bell peppers and keep aside.
- In a pan, add oil. Then add 2 seasoned chicken breasts (seasoning = garlic, salt & pepper). Cook for 4 minutes each side and remove from pan. Once cool, cut into sliced pieces.
- Heat the oil in a wok over high heat. Add cabbage and cook for 1-2 minutes. Then, add the bell peppers, celery, garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds.
- Now, add in the chicken and the udon noodles.
- In a separate bowl, add the chicken stock, soya sauce, peanut butter and vinegar. Now add this mix to the wok. Simmer for about 4-5 minutes to allow the flavours to infuse.
- Simmer for another minute or until the sauce has thickened. Remove from heat and toss through the sesame oil.
- Top it off with chilli garlic oil, sesame, crushed peanuts, spring greens and micro greens (optional) in individual serving bowls.
Gouda Together 