Today we present to your attention a recipe for a very tasty and quick Asian-style lunch, namely, we invite you to prepare udon noodles with chicken and vegetables in teriyaki sauce. This dish turns out to be very tasty and satisfying, and besides, it is incredibly easy to prepare. Instead of udon noodles, you can safely use soba or regular egg noodles. You can also take the vegetables that you love most; the most important thing when cooking them is not to overcook them; in the finished dish, the vegetables should crunch slightly and not turn into shapeless porridge. So let's get started!
First, boil the udon noodles in boiling salted water (the cooking time is indicated on the package). Immediately place the finished noodles in a sieve and rinse under running cold water. Then sprinkle it lightly with oil, stir and set aside for now.
Step-by-step video recipe
Remove the skin from the chicken fillet and cut it into thin long slices.
We also prepare all the vegetables needed for the recipe. Peel the carrots and cut into thin long strips. Cut half the peeled onion and half the pepper into long thin slices.
Scoop out the large seeds from the zucchini with a spoon (if the zucchini is young, skip this step) and cut it into strips. We separate the champignons, cleared of contaminants, into caps and stems and cut them individually into slices.
After preparing the ingredients, heat a deep frying pan or wok over heat. Add a little oil and fry the chicken pieces over high heat, stirring constantly, for 1-2 minutes. Transfer the pieces to a plate (if you used a little too much oil during frying, place the chicken pieces on paper towels).
If necessary, add a little oil to the frying pan and at the same time add carrots, onions and bell peppers. Stirring constantly, fry the vegetables for 1-2 minutes over medium heat. During this time, they should only be slightly stewed, but still remain crispy.
Add zucchini cut into strips, as well as mushroom slices. Stirring, continue to fry the vegetables for a couple more minutes.
Pour chicken pieces and garlic cloves passed through a press or chopped with a knife into the pan. Fry for 1 minute.
Add the udon noodles and use tongs or chopsticks to mix it with the chicken and vegetables.
A hearty soup that can be prepared quickly should always be in the housewife's piggy bank. Inexpensive and low-calorie chicken udon is an option for a weekday dinner or lunch on a weekend. Minimum products, maximum benefits and taste - just what you need.
Although the dish is considered Japanese, udon noodles are the invention of a Chinese monk. Once upon a time, this man tried to combine spiritual food with physical food, selecting ingredients for the dish so that they did not contain animal fats, meat, or anything “heavy” in general. This is how the wheat dough turned out, from which round or flat noodles were pulled out. The main feature of noodles is the neutrality of taste. That is, the dough absorbs all the flavors of the broth, while remaining an independent food.
Interesting! Residents of the eastern part of Japan prepare the soup with a dark sauce, which gives it a rich, noble color. But the inhabitants of the western regions choose lighter shades, and as a result the food turns out almost transparent.
The monks loved wheat noodles so much that they began to make hearty dishes based on the side dish, adding vegetables, and sometimes meat and offal. In a very short time, the soup spread far beyond the borders of the country, “overgrown” with new ingredients and components. This is how udon with chicken, beef, vegetables, soybean sprouts, and wheat sprouts appeared.
Important! Udon soup with chicken and vegetables is a low-calorie first course. Chicken breast is a source of protein without adding fat. Depending on the ingredients, the calorie content of the dish is 80-200 kcal per 100 grams; even people on a diet can afford it.
There are two main components in the dish: udon noodles and dashi broth (dashi). The broth is prepared on the basis of brown seaweed. Thus, the food meets the requirements of Japanese cuisine “5 components”: sea, fish, animal, vegetable, wheat ingredients are combined. But the sauces combine the shades, creating a delicious “picture”.
And now about the types of side dishes.
The variety of noodles allows you to prepare soup with chicken and vegetables, meat even every day. But for this you need to find dashi sauce (dashi). It is sold in specialized stores, and if it is not there, we prepare it ourselves.
Dashi broth (dashi) consists of dried sheets of Kombu brown seaweed and Katsuobushi fish flakes. You will need 2 plates of seaweed and 140 grams. fish flakes, 1 liter of water.
Now the dashi sauce is ready, but this is the simplest option. In the original, dashi is infused for up to six months to acquire the desired flavor. Sometimes the broth is simmered over low heat without boiling for 4-5 hours so that it becomes more concentrated, and then rolled into jars and stored in a cool place.
Advice! If you buy ready-made concentrate, 1 tbsp is enough to cook soup. l. raw materials diluted in 1 liter of water. Mix the dry powder with cold water, then cook for exactly 5 minutes after boiling.
And now that the main components of the dish are there, it’s time to move on to preparing a hearty hot meal. By the way, in some prefectures, udon noodles are served with hot and cold broth. But what you can’t do is reheat the first dish - the brew loses all its properties.
To prepare a hearty and simple udon soup, you can take any sauces, combining them to your taste. The basic rule is that there must be soy sauce, which replaces salt. Also, Eastern Japanese cuisine does not recognize dishes without ginger and garlic.
You will need another 1 liter of dashi broth, sauces and herbs to taste. We will cook in a deep frying pan with a thick bottom. How to cook udon with chicken:
Advice! To add originality to the soup, carrots can be grated with “housekeeper” ribbons - such thin slices will quickly cook and will look beautiful in the finished dish.
Stir, heat through and serve. In some prefectures in Japan, it is customary to put the grounds into cups and only then pour in hot broth, sprinkle with chopped green onions and sesame seeds.
To prepare udon with chicken and vegetables, you don’t have to run around for rare ingredients. What's in the refrigerator is enough. There is no standard recipe for today, so we add what we like: peas, eggplant, bell pepper, pumpkin, wheat or soy sprouts, beans. What should not be in udon are tomatoes. Despite the recipes with tomatoes, such a dish is considered already adapted to the conditions of other countries and is not truly Japanese.
What is teriyaki? This is a concentrated dark liquid with a very specific taste and smell. Sweet and sour teriyaki is added to almost all dishes, giving them a refined and pleasant taste and aroma. It is not necessary to prepare teriyaki at home, but you can try mixing soy sauce with crushed garlic, honey, grated ginger, potato starch, wine vinegar, cane sugar and a spoon of clean water. All ingredients are mixed in minimal portions and added to your taste.
The result should be a dish in which all the flavors are clearly felt, but at the same time there is a single shade and aroma. But in order not to work for a long time, it is easier to buy the sauce in the store.
All that remains is to sprinkle the food with fresh herbs and sesame seeds and the udon soup with teriyaki sauce is ready. The sauce is added both when the gravy is heated and separately in bowls. The main thing is not to overheat the vegetables with the sauce so that the teriyaki does not decompose into flavor components.
This dish gives real space to imagination. Among the varieties of mushrooms, it is customary to add shiitake (caps) and fresh champignons. Some housewives risk serving udon with oyster mushrooms, wild mushrooms, honey mushrooms - everything to your taste.
When serving yaki udon, sprinkle with herbs and sesame seeds.
If wheat, pea or soy sprouts are added to udon soup, they are added last. Tender greens cannot be boiled, just warm them slightly. The most delicious soup is considered to be the one that combines all the qualities: soft meat, juicy noodles, rich broth and crunchy vegetables. This is why many chefs use a wok instead of saucepans and saucepans for cooking.
Depending on the preferences of the family and the cook himself, the chicken in the hot dish is replaced with shrimp, beef, or fish. Few people eat udon with pork, but in Hokkaido and Honshu they tried a similar experiment, after boiling the meat for 5-6 hours. The result is excellent, as every housewife can verify.
Sometimes the dish is left without meat altogether, making do with mushrooms and vegetables. You can even remove almost all the ingredients, leaving the noodles, garlic, ginger, and dashi broth. If you drink this soup hot, it perfectly relieves migraines, diseases of the nasopharynx and throat. So, knowing how to cook udon, you also get a tasty cure for seasonal diseases.
Udon noodles with chicken are a simple, satisfying and very tasty dish for the whole family and any time of year. For me, this dish has been a real lifesaver for the last few years.
It doesn’t matter whether the task is to deliciously and satisfyingly feed guests who suddenly dropped in, to have a soulful lunch or dinner when there is absolutely no time to cook or desire to stand at the stove, or to feed a picky person whose tastes are almost impossible to please - chicken udon will help you out in any situation.
Tender wheat noodles, juicy slices of chicken, seasoned with bright oriental spices, a pinch of fresh herbs - in just 10–15 minutes you have a complete, satisfying and tasty lunch or dinner on your table. By adding a few vegetables, you can not only make the dish healthier and brighter, but also introduce new flavors every time.
To prepare udon noodles with chicken and teriyaki sauce at home, prepare the ingredients according to the list.
You can use almost any sauce, changing the tastes and changing the proportions, adjusting the taste of the dish to suit yourself. The basic one is, perhaps, only soy sauce, which completely replaces salt and ginger, garlic and green onions, which are unchanged for oriental dishes.
Boil water and cook udon noodles according to package instructions. Drain and rinse under cold water. As a rule, 3-5 minutes in boiling water is enough, and if you use ready-made udon in vacuum packaging, then additional processing is not necessary at all. These noodles just need to be carefully untangled to maintain their integrity.
While the water is boiling and the noodles are cooking, prepare the remaining ingredients. Cut the chicken into chunks, the onion into half rings, mince the garlic and ginger, I also add some mushrooms and a few carrot strips to vary the texture of the dish and add brightness. Mushrooms and vegetables can be omitted or replaced with other ingredients.
Heat a little sunflower oil in a frying pan; you can also use corn, sesame or other aromatic oil. Add chicken pieces to the heated oil and, stirring, fry until half cooked.
Add onions, garlic, ginger, mushrooms, and vegetables to the meat. Stirring, fry for a few minutes until done.
Mix soy sauce, oyster sauce, teriyaki sauce, or other sauces of your choice, adding some sesame seeds if desired. By adding sauces, we introduce sour, sweet, salty notes, and we can adjust the spiciness of the dish.
I've long been in love with the combination of hot-sweet chili sauce and soy sauce, but now I'm more in love with the rich, rich, fragrant flavor that oyster and teriyaki sauce provide.
Add sauce to meat. Once the sauce comes to a boil, reduce the heat and add the udon noodles to the pan.
Stir gently. All the ingredients are already ready and all that remains is to combine them, mix the flavors and heat the noodles, bathing them in a fragrant sauce.
Chicken udon noodles are ready. Serve the dish hot, sprinkled with chopped green onions and garnished with a pinch of sesame seeds.
Udon noodles are a popular product in Asian countries, which are used to prepare various dishes. It can be combined with meat, vegetables and other ingredients, which is why there are numerous recipes.
Many people like this dish for its original and spicy taste, which is typical of Asian cuisine. Everything is prepared simply and quickly, and the ingredients presented are enough for 4 servings.
Udon with chicken and vegetables is prepared from the following set of products: 300 g of noodles, 2 bell peppers, 675 g of chicken fillet, onion, carrots, parsley, a pinch of salt and pepper, 3 cloves of garlic, 1 teaspoon of chopped ginger, 155 g of champignon, 1 tbsp. spoons of white sesame and oyster sauce, 25 ml of oil, 40 ml of soy sauce and rooster.
We will prepare it this way:
The Thai dish is very tasty, and the beef literally melts in your mouth. The specified amount of ingredients will yield 6 servings. Hot sauce makes the dish piquant, so this recipe is not suitable for children.
Buy these products: 2 servings of udon noodles, 225 g of beef, 500 ml of water, carrots, onions, bell peppers, half a zucchini, tomato, 0.5 tbsp. green peas and a couple of bay leaves. To make the sauce, you should take: 5 tbsp. spoons of tomato paste, soy sauce, 1/2 teaspoon hot pepper, salt, thyme and pepper mixture.
Cooking diagram:
This version of the dish is more satisfying due to the pork. The recipe is similar to the previous one, but the ingredients were chosen differently, which allows you to achieve originality. The ingredients presented will make 4 servings.
For this recipe you need to prepare the following products: 255 g of prepared noodles, 225 g of pork, 155 g of cabbage, carrots, sweet peppers, 65 g of soy sauce, 1 teaspoon each of chili sauce and vinegar, and another 50 g of vegetable oil.
Preparation steps:
Another version of the dish that uses additional ingredients to make the dish original. If you want to treat your family and guests to an unusual dish, then be sure to use this recipe and prepare udon. The presented set of products will yield 3 servings.
Noodles with chicken and vegetables are prepared from the following products: 0.5 kg chicken fillet, red bell pepper, 75 g carrots, 100 g mini corn, 250 g noodles, 30 g each leek and green onion, 150 ml teriyaki sauce, 50 g canned corn, 10 g sesame seeds and 50 ml soy sauce.
Prepare everything this way:
Now you have another original chicken dish in your arsenal. Prepare udon noodles for your family and guests, believe me, this dish will not leave them indifferent.
Udon noodles with chicken and vegetables – recipe with photo:
First, boil the udon noodles in boiling salted water (the cooking time is indicated on the package). Immediately place the finished noodles in a sieve and rinse under running cold water. Then sprinkle it lightly with oil, stir and set aside for now.
Remove the skin from the chicken fillet and cut it into thin long slices.
We also prepare all the vegetables needed for the recipe. Peel the carrots and cut into thin long strips. Cut half the peeled onion and half the pepper into long thin slices.
Scoop out the large seeds from the zucchini with a spoon (if the zucchini is young, skip this step) and cut it into strips. We separate the champignons, cleared of contaminants, into caps and stems and cut them individually into slices.
After preparing the ingredients, heat a deep frying pan or wok over heat. Add a little oil and fry the chicken pieces over high heat, stirring constantly, for 1-2 minutes. Transfer the pieces to a plate (if you used a little too much oil during frying, place the chicken pieces on paper towels).
If necessary, add a little oil to the frying pan and at the same time add carrots, onions and bell peppers. Stirring constantly, fry the vegetables for 1-2 minutes over medium heat. During this time, they should only be slightly stewed, but still remain crispy.
Add zucchini cut into strips, as well as mushroom slices. Stirring, continue to fry the vegetables for a couple more minutes.
Pour chicken pieces and garlic cloves passed through a press or chopped with a knife into the pan. Fry for 1 minute.
Add the udon noodles and use tongs or chopsticks to mix it with the chicken and vegetables.
Pour in teriyaki sauce (you can use soy sauce instead) and chili sauce (adjust the amount to taste, depending on the spiciness of your sauce).
Stir well so that the sauces are evenly distributed over the surface of the noodles. We take a sample and bring it to perfect taste.
Serve immediately, sprinkled with chopped green onions!
That's it!
Delicious, satisfying and aromatic udon noodles with chicken and vegetables are ready!
