Quick and easy: Asian peanut chicken udon delight
Asian cuisine doesn't have to be complicated or time-consuming; this recipe is proof of that. In no time, you can prepare delicious noodles in a peanut sauce with chicken and vegetables.
This udon noodle recipe is a fusion of Asian flavours, combining elements of Japanese and Korean cuisine. A creamy sauce made from coconut milk and peanut butter envelops thick, hearty noodles. The dish is complemented by shimeji mushrooms, mangetout, and bell peppers. With the addition of chicken, the meal is both filling and nutritious.
Noodles in peanut sauce with chicken and vegetables
When there isn't much time for complicated recipes, roasting meats, and frying cutlets, udon is your go-to solution. Udon is a thick, springy wheat noodle that is a staple of Japanese cuisine.
Crispy mung bean sprouts and garden peas, aromatic shimeji mushrooms, and juicy chicken, all bathed in a creamy sauce enhanced with Korean fermented chilli paste, soy sauce, and sesame oil, create a world-class delicacy. If you can't find gochujang paste, you can opt for red curry paste. However, it's worth stocking up on some Asian produce—they last a long time.
Ingredients:
- 5 tablespoons of sesame oil,
- 2 chicken breast fillets,
- salt and pepper to taste,
- 150 grams of mangetout,
- 115 grams of shimeji mushrooms,
- 3 tablespoons of soy sauce,
- 3 cloves of garlic,
- 1 tablespoon of gochujang paste,
- 2 tablespoons of peanut butter,
- 240 millilitres of stock,
- 400 millilitres of coconut milk,
- 400 grams of udon noodles.
Additions:
- chilli 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 with salt and pepper.
Step 2. Add mangetout 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 and add finely chopped garlic. After 2 minutes, add gochujang paste, peanut butter, and stock, and mix thoroughly. Then add coconut milk and bring to a boil. Add udon, previously fried chicken, mushrooms, and mangetout.
Step 4. Remove the chicken and cut it into smaller pieces. Place the noodles with vegetables on plates. Add the cut chicken, slices of chilli pepper, mung bean sprouts, and a wedge of lime for squeezing. Enjoy!
