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 Spicy Chicken Noodles (Serves 2)
Main
- 2 packs of udon noodles
- 250g chicken breast fillets or thigh fillets
- 1/4 tsp ground black peppers
- 2 tsp rice wine
- 1/2 onion, thinly sliced
- 1/2 capsicum, thinly sliced
- 1 green chili (spicy variety), thinly sliced
- 2 tsp minced garlic
- 1 Tbsp cooking oil
- (optional) 3 Tbsp dried shaved bonito (Katsuobushi)
Sauce (mix these in a bowl)
- 2 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 1/2 Tbsp honey
- 2 tsp oyster sauce
How to Make Spicy Chicken Noodles
1. Cut the chicken into small pieces and add the ground black pepper and rice wine. Marinate it for 15 minutes.
2. Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
3. Pre heat a wok for 10 seconds and add the cooking oil. Add the onion and capsicum then stir it for about 30 seconds.
4. Add the chicken and cook most of it.
5. Add the noodles, garlic, chili and sauce then stir quickly. Simmer them for about 3 minutes on low heat.
6. Serve the noodles on a plate then sprinkle the dried shaved bonito (katsuobushi) on top.
Ingredients
MAIN
- 440 g udon noodles
- 250 g chicken breast fillets or thigh fillets
- 1/4 tsp ground black peppers
- 2 tsp rice wine
- 1/2 onion
- 1/2 capsicum
- 1 green chili
- 2 tsp minced garlic
- 1 Tbsp cooking oil
- 3 Tbsp bonito flakes (katsuobushi), optional
Instructions
- Cut the chicken into small pieces and add the ground black pepper and rice wine. Marinate it for 15 minutes.
- Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
- Pre heat a wok for 10 seconds and add the cooking oil. Add the onion and capsicum then stir it for about 30 seconds.
- Add the chicken and cook most of it.
- Add the noodles, garlic, chili and sauce then stir quickly. Simmer them for about 3 minutes on low heat.
- Serve the noodles on a plate then sprinkle the dried shaved bonito (katsuobushi) on top.
wow look yummy..
Thank you! 🙂
Loved it.
I changed it up a bit to add some extra heat. Added hot Sriracha sauce to the sauce and used a bit of sesame oil 🙂
Great to hear that you loved it! Never heard of Sriracha sauce. Sounds interesting!
wow, it looks tasty^^
~yum^^~
beloved, I know how you would have felt. It is quite common after having some Korean meals, you know. The food is yummy but the experience you have to go through afterwards is quite terrible. 😀
Makes me want to try fried udong with something now!
This looks so good. I think I have all the ingredients to make it, too.
I’m with you on the garlic–my husband and I had samkyupsal the other night and I ate raw garlic. I haven’t really had it much since I lived in Korea. Well, let’s just say I used to be able to handle the after effects and now, not so much. I kept waking up in the night and smelling my own garlicky breath–eek!
I know, it is tricky, isn’t it? 🙂 Though I think it had a kind of addictive spiciness, I feel like having some already.
I would have said not too spicy too. Still it looks delicious!