Curry Yaki Udon

Description

Recipe:
Show More Recipe:
2 chicken breast, sliced in 1/2 inch strips
1 Package Roland® Organic Udon Noodles or any Udon noodles
3 tbsp. Vegetable Oil
1 medium onion, cut in julienne
2 tsp. Ginger, grated Or crystallized ginger chopped up.
1 tsp. Garlic, minced or garlic paste
2 1/2 tbsp. Curry Powder (I used about 1 1/2 tsp.)
1 red bell pepper, cut in julienne (I left that out)
5 cabbage leaves (Savoy or napa), cut in julienne (I didn't use the cabbage)
1 cup mung bean sprouts (I used 1 can of sprouts, rinsed and drained)
1 cup mushrooms, sliced (I was out of mushrooms) lol
4 tbsp. Soy Sauce
1 tsp. sugar (I didn't use sugar because the crystallized ginger was coated with it) )
3 tbs. Hoisin sauce
2 tbsp. rice wine (Sake) (I didn't use that)
Salt and pepper to taste
1 stalk of scallion, thinly sliced

Directions:

Marinate chicken with a dash of soy sauce, salt and black pepper.
Prepare the udon noodles following the package instructions just before stir-frying. Set aside.
Heat vegetable oil in a wok and saute the onion, garlic, ginger and curry powder for 2 minutes on high heat. Add chicken and stir-fry for 4-5 minutes. Add red pepper, cabbage, bean sprout and mushroom and stir-fry for an additional 2-3 minutes.
Place cooked udon noodle in wok. Stir to combine all ingredients. Add soy sauce, sugar, rice wine, pinch of salt and pepper to taste. Stir-fry another 2 minutes and remove from heat. Cover the wok and let steam for one minute. Divide into 4 to 6 servings, sprinkle scallions on top before serving.
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