Flavourful fusion: Easy udon noodles with peanut chicken
Asian cuisine doesn't have to be complicated or time-consuming, and this recipe is the best proof of that. Delicious noodles in a peanut sauce with chicken and vegetables can be prepared quickly and easily.
This udon noodle recipe is a true fusion of Asian flavours, combining elements of Japanese and Korean cuisine. A creamy sauce made from coconut milk and peanut butter coats thick, hearty noodles. The dish is complemented by shimeji mushrooms, snap peas, and bell pepper. With the addition of chicken, the meal is even more filling and nutritious.
Noodles in peanut sauce with chicken and vegetables
When there's not much time for complicated recipes, roasting meats, and frying cutlets, udon comes to the rescue. Udon is a thick, springy wheat noodle that is a staple of Japanese cuisine.
Crispy mung bean sprouts and green peas, aromatic shimeji mushrooms, and juicy chicken, combined in a creamy sauce enhanced with Korean fermented chili paste, soy sauce, and sesame oil, create this globally appealing dish. If you can't find gochujang paste, you can use red curry paste instead. It's worth stocking up on a few Asian products—they last a long time.
Ingredients:
- 75 mL of sesame oil,
- 2 chicken breast fillets,
- Salt and pepper to taste,
- 140 grams of snap peas,
- 110 grams of shimeji mushrooms,
- 45 mL of soy sauce,
- 3 cloves of garlic,
- 1 tablespoon of gochujang paste,
- 30 mL of peanut butter,
- 250 mL of broth,
- 400 mL of coconut milk,
- 400 grams of udon noodles.
Additions:
- Chili pepper,
- Lime,
- Mung bean sprouts,
- Chives.
Instructions:
Step 1. Cut the chicken fillets into smaller pieces and fry them in a pan with heated oil, seasoning them with salt and pepper.
Step 2. Add snap peas and shimeji mushrooms to the pan and sauté. When they start to brown, pour in soy sauce, mix, and sauté briefly. Remove from the pan.
Step 3. In the same pan, pour sesame oil, add finely chopped garlic. After 2 minutes, add gochujang paste, peanut butter, and broth, and mix thoroughly. Then add coconut milk and bring to a boil. Add udon, previously fried chicken, mushrooms, and snap peas.
Step 4. Remove the chicken pieces and cut them into smaller pieces. Place the noodles with vegetables on plates. Add the cut chicken, slices of chili pepper, mung bean sprouts, and a piece of lime for squeezing. Enjoy!
