Spicy and Sweet Smoked Chicken Breast Stir-Fried Udon
Quick and Easy Spicy Stir-Fried Udon with Smoked Chicken Breast
This recipe features chewy udon noodles stir-fried with a sweet and spicy sauce and generous amounts of tender smoked chicken breast. Shredding the smoked chicken finely allows it to absorb the sauce and flavors even better. Using fine gochugaru (Korean chili powder) and gochujang (Korean chili paste) creates a delightful spiciness, while a touch of oligosaccharide balances it with sweetness, resulting in an addictive stir-fried udon. It’s a simple yet satisfying meal that offers a pleasant, slightly fiery kick, leaving your lips tingling with delicious heat.
Main Ingredients- 1 pack (120g) Smoked Chicken Breast
- 2 servings Udon Noodles
Cooking Instructions
Step 1
Open the package of smoked chicken breast (120g) and shred it very finely along the grain. Shredding it this way helps the noodles and sauce absorb better, making it even more delicious.
Step 2
Prepare the scallions by separating the white and green parts. Slice the white parts diagonally into larger pieces, and thinly slice the green parts. Also, have your thinly sliced cabbage and carrots ready.
Step 3
Heat a pan over medium-low heat. Add 1 tablespoon of sesame oil and 2 tablespoons of cooking oil. Add the sliced white parts of the scallions and stir-fry until fragrant to create scallion-infused oil. Be careful not to burn them.
Step 4
Once the scallion oil is fragrant, add 1 tablespoon of fine gochugaru and stir-fry quickly over low heat for about 30 seconds. Be careful not to burn the chili powder. This step enhances the flavor of the gochujang.
Step 5
Add the thinly sliced cabbage and carrots to the pan. Stir-fry for 1-2 minutes until the vegetables are slightly tender but still have a slight crispness. Avoid overcooking to maintain their texture.
Step 6
Add the shredded smoked chicken breast to the pan and mix gently with the other ingredients.
Step 7
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of cheongju (or mirin), 1/2 tablespoon of maesilcheong, and 1 tablespoon of oligosaccharide to make the sauce. Pour this sauce into the pan and mix well to coat all ingredients.
Step 8
Boil water and cook the udon noodles for slightly less time than recommended on the package, about 1-2 minutes, until they are tender but still have a slight chew. Drain them lightly and add them directly to the pan. Be careful not to overcook the noodles, as they can become mushy.
Step 9
Increase the heat to high and quickly stir-fry the noodles with the sauce and ingredients for about 1 minute, ensuring the sauce evenly coats the noodles.
