Sunday, September 26, 2010

Spicy Chicken Stir Fry

The original recipe for tonight's dish came from Cooking from Above: Asian by Jody Vassallo, although I modified it, of course.  This is something really quick and easy when you're in a rush, and it's a quick clean-up, too, especially if you don't have a whole lot of time to be doing dishes.
photo by Emily
Spicy Chicken Stir Fry

1 small chicken breast
1 tsp. vegetable oil
1/2 frozen fresh udon noodle block (see Note)
2 - 3 dried shitake mushrooms
1/2 large carrot, or 1 small carrot, pealed
4 - 5 snow peas, trimmed
1 spring onion (green onion/scallion)
3 - 4 small leaves bok choy
2 tsp. sake
1 Tbsp. soy sauce
1/4 tsp. red pepper flakes
2 1/2 tsp. sweet chili sauce with garlic

Note: You can certainly buy fresh udon noodles in the refrigerated section of some Asian stores, but I've found it easier and cheaper to pick up packages of frozen udon noodle bundles.  They're pretty big, so using 1/2 block should be plenty for one serving, especially with all the rest of the veggies and meat being added.  However, be sure to use fresh udon--the dried stuff really won't have the same texture, even after it's cooked.

Put the shitake mushrooms in a small bowl, and the frozen udon in another larger bowl.  Cover both with boiling water and leave to soak until the shitake reconstitute and the noodles thaw and soften.  Drain the noodles and rinse them in cold water after they have softened.

Heat the oil in a large skillet.  Cut the chicken breast into 1/2 in. strips, then add to the pan and cook until browned.  Squeeze the excess water from the mushrooms and cut into 3/8 in. strips.  Slice the carrot into 1/8 in. slices on the diagonal.  Add the mushrooms and carrot to the pan and cook 2 - 3 min.

Cut the spring onion into 1 in. lengths, the bok choy into bit sized pieces, and the snow peas in half on the diagonal.  Add the vegetables and the noodles to the skillet and cook for another 1/2 min.

Mix together the sake, soy sauce, red pepper flakes, and chili sauce.  Add to the skillet and stir.  Continue to cook and stir until the sauce has heated and coated everything evenly.  Serve immediately.


  1. You're right, the dry udon noodles are no comparison to the fresh. Definitely use the fresh.

    I also used your idea for the prawn wonton soup. I sort of made up my own version, because I was missing some of the ingredients.

  2. Thanks for giving it a try!

    Since you offered, how did you make up the prawn wonton soup, in case anyone else would like to know?