Udon Noodles
Asian Noodle Stir Fry with Vegetables and Plant Based Chicken
Servings: 2
Adjust servings here:
Equipment
- 1 wok pan or frying pan
Ingredients
- 300 grams udon noodles
- 180 grams plant based chicken
- a bit vegetable oil or olive oil
SAUCE
- 2 tbsp oyster sauce or use mushroom sauce
- 1/4 tsp chili flakes
- 1 tbsp soy sauce
- 1 tsp rice vinegar or use lime juice
- 1 tsp sesame oil
- 1 garlic clove
- 1 cm ginger
VEGETABLES
- 1 red bell pepper small size
- 1 yellow bell pepper small size
- 1 carrot
- 2 spring onion
- 100 grams snow peas
TOPPING
- a few cashew nuts
- a few leaves coriander aka cilantro
- a bit sesame seeds
- a few slices spring onions
Instructions
- Wash and cut all vegetables and set them aside.
- Make the sauce by adding oyster sauce, soy sauce, ginger, garlic, chili flakes, rice vinegar and sesame oil to a small bowl or glass. Stir with a fork and set aside.
- Warm up a wok or frying pan on high heat. Add vegetable oil and the plant-based chicken. Fry until browned. Add a lid to avoid oil splatter. Transfer to a plate once browned and set aside.
- In the same wok, add more oil. Add the carrots and fry on high heat. Then add the peppers, spring onions and snow peas. Fry until all vegetables are soft.
- Add the plant-based chicken back into the pan. Mix everything together. Add the noodles and the sauce and fry everything on high heat. Add a bit more oyster sauce if it appears too dry.
- Transfer to a plate and serve with cashew nuts, coriander, spring onions and sesame seeds.