Recipe: Fried Udon with Chicken

Udon is one of our favourite noodles. The kids love it. Even Ainsley, 2 years old, prefer it to other other kinds of noodles. It is easy to eat, filling and most importantly, not messy. Personally I find that fried udon is easier, because I have not mastered the right texture of udon in soup yet. Here's the recipe of a simple one-dish meal for the entire family.

Ingredient:
Udon (we used 3 packets for family of 4)
200g Chicken Breast/Chicken fillet
3 Baby corn
3 small red bellpeppers or half bellpepper
Beansprouts (according to one's preference)
Garlic powder/chopped garlic
1 egg beaten

Seasoning/sauce:
1 tbsp of Dark Soya Sauce
2 tbsp of Kikoman Tempura & Noodle Sauce (see below for picture)
1/2 bowl of water. (For a more sauce, can add up to 3/4 bowl of water)


Marinade for Chicken breast/fillet:
Garlic Powder (sparingly)
2 tbsp Kikoman Less Salt Soya Sauce
1 tsp corn starch

Cooking Instructions:
1. In a saucepan, pre-cook the udon according to instructions. Then set aside.
2. Heat 2 tbsp of oilive oil and garlic in a wok. Add the baby corn and bellpeppers and fry till fragrant.
3. Add in the chicken.
4. When chicken is almost cooked, add in the beaten egg. Stir-fry till all the ingredients are almost coated with egg. However, do not overcook the egg.
5. Add in the beansprouts and fry for few minutes.
6. Add in the seasoning of dark soya sauce and tempura sauce. Wait for the mixture to boil.
7. Stir in the udon and stir-fry till the noodle is coated with sauce.