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Chicken Yaki Udon | Lightning-Fast Wok Noodles in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Japanische gebratene Udon-Nudeln mit zartem Hähnchenbrustfilet, knackigem Chinakohl und feinen Karottenstreifen in einer herzhaften Wok-Sauce. In nur 15 Minuten frisch zubereitet!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized strips. Cut the Napa cabbage into pieces, peel the carrot and julienne into thin strips. Wash the spring onions and slice into fine rings, keeping the white and green parts separate.
Finely chop the garlic cloves and ginger. In a bowl, mix together the soy sauce, oyster sauce, and dark sesame oil into a wok sauce. Briefly rinse the pre-cooked udon noodles with hot water and gently loosen them with your fingers.
Stir-fry in the wok
Heat 1 tbsp of vegetable oil in a large wok or deep frying pan over high heat. Add the chicken and sear sharply for 3–4 minutes until browned all over. Remove from the wok and set aside briefly.
Chef's tip
Gently loosen pre-cooked udon noodles in warm water before frying so they do not break when stirred in the hot wok.
For a pleasant kick of heat, refine with a little chilli oil or chilli flakes before serving if desired.
30 min
Under an hour
