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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Chicken Udon Noodles recipe brings together tender slices of marinated chicken breast with chewy udon noodles, vibrant vegetables, and a savory sauce. The dish is elevated with the aromatic notes of garlic and ginger, and a hint of heat from chilli flakes. The combination of light and dark soy sauces, oyster sauce, and rice wine vinegar creates a balanced flavor profile, while the Shaoxing wine adds depth. Garnished with fried shallots and fresh spring...
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Thinly slice the chicken breast.
Combine the sliced chicken with the bi-carb soda, soy sauce and sesame oil, then leave to marinate.
Whisk together the light soy sauce, dark soy sauce, oyster sauce, brown sugar and rice wine vinegar until the sugar dissolves.
Slice the carrot, broccolini and spring onion, and finely chop the garlic and ginger.
Heat the peanut oil in a hot wok and sear the marinated chicken until golden, seasoning with white pepper. Set aside.
Add the garlic and ginger to the wok, then the carrot and broccolini, and stir fry until just tender. Deglaze with the shaoxing wine.
Add the udon noodles and the chicken back to the wok, pour over the sauce and toss until everything is coated.
Serve hot, garnished with spring onion, fried shallots and chilli flakes.
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For a vegetarian version, substitute chicken with tofu.
Adjust the amount of chilli flakes to your preferred spice level.
Can I use a different type of noodle?
Yes, you can substitute udon noodles with soba or rice noodles.
How can I make this dish gluten-free?
Use gluten-free soy sauce and rice noodles to make the dish gluten-free.
What can I use instead of Shaoxing wine?
You can use dry sherry or mirin as a substitute for Shaoxing wine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add more vegetables?
Yes, feel free to add more vegetables like bell peppers or snow peas.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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