Spicy Chicken and Udon Noodles

What kind of taste can you imagine from this picture? I can imagine a slightly salty and savory noodle taste, but if you do so, you are wrong too. 🙂

It is not a red dish like other spicy Korean food, but it was spicy. It was totally unexpected. I would say it had a Thai food kind of spiciness from a well balanced mix of garlic, pepper, and chili. Though we really liked its sweet and spicy harmony. I hope you give this a try some day!

Ingredients for 2 people

(Expected prep time – 15 minutes, Cooking time – 5 minutes )

• 2 packs of udon noodles
• 250g chicken breast fillets
• 1/4 tsp ground black peppers
• 2 tsp rice wine
• 1/2 onion
• 1/2 capsicum
• 1 green chili
• 2 tsp minced garlic
• 3 Tbsp dried shaved bonito (Katsuobushi), optional
• 1 Tbsp cooking oil

For sauce (mix these in a bowl)

• 2 Tbsp soy sauce
• 1 Tbsp rice wine
• 1 and 1/2 Tbsp honey
• 2 tsp oyster sauce

Prep

1. Thin slice the chicken and add the ground black pepper and refined rice wine. Marinate it for 15 minutes.
2. Thin slice the onion and capsicum.
3. Take out the seeds from the chili and diagonally thin slice it.

Cooking (You will need a pot and a wok)

1. Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
2. Pre heat the wok for 10 seconds and add the cooking  oil.
3. Put the onion and capsicum in the wok, then stir it for about 30 seconds.
4. Add the chicken and cook 98% of it.
5. Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes on low heat.
6. Serve it on a plate and sprinkle the dried shaved bonito (katsuobushi, 가쓰오부시) on top.

Print

Spicy Chicken and Udon Noodles

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Course: Main

Cuisine: Korean

Servings: 2

Author: My Korean Kitchen

Ingredients

Main

• 2 packs of udon noodles
• 250 g chicken breast fillets
• 1/4 tsp ground black peppers
• 2 tsp rice wine
• 1/2 onion
• 1/2 capsicum
• 1 green chili
• 2 tsp Minced garlic
• 3 Tbsp dried shaved bonito (Katsuobushi), optional
• 1 Tbsp Cooking oil

For sauce (mix these in a bowl)

• 2 Tbsp soy sauce
• 1 Tbsp rice wine
• 1 1/2 Tbsp honey
• 2 tsp oyster sauce

Instructions

Prep

1. Thin slice the chicken and add the ground black pepper and refined rice wine. Marinate it for 15 minutes.

2. Thin slice the onion and capsicum.

3. Take out the seeds from the chili and diagonally thin slice it.

Cooking (You will need a pot and a wok)

1. Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.

2. Pre heat the wok for 10 seconds and add the cooking oil.

3. Put the onion and capsicum in the wok, then stir it for about 30 seconds.

4. Add the chicken and cook 98% of it.

5. Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes on low heat.

6. Serve it on a plate and sprinkle the dried shaved bonito (katsuobushi) on top.