Sunday, April 25, 2010

Stir Fried Chicken & Egg Udon Noodles

Hubby and I talk about this all the time, what are some foods that we like which are just not worth making at home and better eaten in a restaurant? We came up with general tso's chicken, Cheesecake Factory's avocado egg rolls, fried chicken from Popeyes, honey chipotle BBQ wings from Mad Mex. Basically anything deep fried is not worth making at home was our conclusion. 

Stir frying is probably the extend of frying I am willing to do at home, with our outdated kitchen, even that could be a challenge at times. Especially with cooking Chinese food, the wok usually needs to be extremely hot and you need to hear the big sizzling sound when you throw your food in and be able to take it out in a short amount of time. Hubby and I were in William Sonoma once looking at their pots and pans. I wanted a pan that would not turn black over time on the bottom. The salesperson told us the reason pans turned black on the bottom was because people are impatient and cook on high heat which makes the oil splash out. She prided herself with owning a pan for over 30 years with no stains on the bottom and the reason being she never cooked above medium heat. Well, obviously she doesn't understand the need of using high heat with Chinese cooking. 

This was one of those random dishes I made trying to use up whatever was left over in our fridge and it turned out surprisingly delicious! I love it when that happens :) Sorry no measurements, I basically just eyed everything. 

Ingredients:
Udon Noodles
Boneless, skinless chicken thighs
Chives
Garlic

Seasoning:
Oyster Sauce
Dark Soy Sauce
Sugar
Sesame Oil
Hot Chili Oil

Directions:
1. With an egg beater, whip eggs and chives together until well blended. Set aside. 
2. Marinade chicken with garlic, oyster sauce, dark soy sauce, sugar. Set aside. 
3. Heat up wok on high and add some cooking oil. When wok is heated, pour in eggs with chives to fill up the entire wok. Spread eggs around until just cooked (do not over cook). Take it out of the wok and set aside.
4. Once again, heat up wok on high and add some cooking oil. When wok is heated, stir fry marinaded chicken with some chili oil until chicken is no longer pink.  Add in udon noodles and stir fry with chicken. Add a little more oyster sauce and sugar to the stir fry. Lastly, add in eggs, sesame oil, and some more chili oil. Stir fry well and taste test, season more if needed. 
5. Serve hot. 

3 comments:

Anonymous said...

Doesn't say how much of What ingredient

Matt Leopold said...

Ingredients don't mention anything about eggs

Nancy McCullough said...

Come on ~~ how much of each ingredient??? How many eggs???

Post a Comment

 
© Bearwithmeee
Bearwithmeee Designs